Ingredients:

  • 2 lbs lamb shoulder, cut into 1.5-inch chunks
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • 2 cups low-sodium beef broth
  • ¾ cup Medjool dates, pitted and halved
  • 1 pinch saffron threads, crushed
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Pat the lamb chunks dry and season with salt and pepper. Brown the lamb in batches until a deep brown, caramelized crust forms on all sides, then remove and set aside.
  2. Reduce heat to medium. Sauté the diced onion for 5 minutes until translucent. Stir in the garlic, ginger, cinnamon stick, cumin, coriander, and paprika, toasting for 60 seconds until fragrant.
  3. Deglaze the pot by pouring in the broth, scraping the bottom to release the browned bits. Return the seared lamb and any juices to the pot. Stir in the halved dates, saffron, and honey.
  4. Bring to a boil, then immediately reduce to a very low simmer. Cover with a tight-fitting lid and cook for 1 hour and 20 minutes, or until the lamb is fork-tender.
  5. Remove the lid and increase the heat to medium. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce reduces into a glossy, thick glaze.
  6. Stir in the lemon juice just before removing from heat. Garnish with chopped cilantro and toasted sesame seeds.