Slow-Braised Lamb Shoulder with Moroccan Spices

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A tender lamb shoulder slowly braised in a fragrant combination of cumin, coriander, and cinnamon, delivering rich North African flavors. This Ethiopian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, bone-in, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds lamb shoulder, bone-in
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 5 garlic cloves, minced
• 1 medium yellow onion, diced
• 3 tbsp olive oil
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). In a small bowl, combine 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon paprika, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper.
2. Step 2: Rub the spice mixture evenly all over the 3-pound bone-in lamb shoulder.
3. Step 3: Heat 3 tablespoons olive oil in a large oven-safe Dutch oven over medium-high heat. Add 5 minced garlic cloves and 1 diced medium yellow onion, sauté for 3 minutes until fragrant and translucent.
4. Step 4: Add the lamb shoulder and sear for 4-5 minutes on each side until browned.
5. Step 5: Stir in 2 tablespoons tomato paste and cook for 1 minute, then pour in 2 cups chicken broth.
6. Step 6: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the lamb for 3 hours until very tender.
7. Step 7: Remove the lamb from the oven, shred or slice, and garnish with 1/4 cup chopped fresh cilantro before serving.