Slow-Braised Lamb Shoulder with Moroccan Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tender lamb shoulder slowly braised in a fragrant combination of cumin, coriander, and cinnamon, delivering rich North African flavors. This african-inspired lamb ready in about 200 minutes pairs pounds 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.

★ 4.2 (10 ratings) Prep: 20 min Cook: 180 min Serves 6 African cuisine 550 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Braised Lamb Shoulder with Moroccan Spices take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Lamb Shoulder with Moroccan Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds lamb shoulder, bone-in from drying out.

Can I substitute ingredients in Slow-Braised Lamb Shoulder with Moroccan Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Lamb Shoulder with Moroccan Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Lamb Shoulder with Moroccan Spices?

African lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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