Moroccan-Jewish Lamb with Dried Fruits and Almonds with Ellie Bouhadana

Moroccan-Jewish Lamb with Dried Fruits and Almonds with Ellie Bouhadana

This is my recipe for Passover using lamb shoulder, Moroccan spices and sweet dried fruits which come together to form a rich, luscious stew. A large piece of lamb is simmered very gently for a few hours with onion, garlic, ginger, cumin, cinnamon, turmeric, prunes and apricots: a long cook that tastes like my childhood and is steeped in my family's Jewish Moroccan culture and love of food.