Ingredients

• 1.5 lbs (700g) boneless lamb shoulder, cut into 1.5-inch chunks

• 2 tbsp olive oil

• 1 large onion, thinly sliced

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp cinnamon

• ½ tsp smoked paprika

• ¼ tsp cayenne pepper (optional, for heat)

• 1 cup dried apricots, halved

• 1 cup chicken or vegetable stock

• 2 tbsp honey

• 2 tsp soy sauce (for umami depth)

• 1 tsp lemon zest

• Salt and freshly ground black pepper, to taste

• 2 tbsp fresh sage, chopped

• ¼ cup toasted almonds, roughly chopped

• Fresh parsley or microgreens, for garnish

Instructions

1. Preheat your skillet: Place the Platinum Large Gourmet Skillet over medium-high heat. Add the olive oil and swirl to coat evenly.

2. Sear the lamb: Season the lamb chunks with salt and pepper. Add to the skillet in batches to avoid overcrowding. Brown all sides (3–4 minutes per batch). Remove lamb and set aside.

3. Sauté aromatics: Reduce heat to medium. Add the onion, garlic, and ginger to the skillet. Cook for 5–6 minutes, stirring occasionally, until the onion softens and begins to caramelize.

4. Spice it up: Stir in cumin, coriander, cinnamon, smoked paprika, and cayenne. Toast for 1 minute until fragrant.

5. Deglaze & simmer: Return the lamb to the skillet. Add apricots, stock, honey, soy sauce, and lemon zest. Stir well, scraping the flavorful browned bits off the bottom of the skillet.

6. Cook low & slow: Reduce heat to low, cover with a lid, and simmer for 25–30 minutes, stirring occasionally, until the lamb is tender and the sauce is slightly thickened.

7. Finish with fresh flavor: Stir in chopped sage and adjust salt and pepper to taste. Sprinkle with toasted almonds for crunch.

8. Serve: Garnish with fresh parsley or microgreens. Serve over buttery mashed potatoes, fluffy couscous, or warm crusty bread to soak up the exotic-sweet sauce.