Ingredients

• 2 lb boneless lamb shoulder, in 1 1/2-inch cubes
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 cup dried apricots, halved
• 2 cups low-sodium chicken stock, plus more as needed
• 1/2 cup pasteurized camel milk
• 1/4 cup toasted sliced almonds
• 1 tsp fine salt
• 1/4 tsp black pepper

Method

1. Pat lamb dry and season. Heat oil in a Dutch oven over medium-high heat and brown lamb in two batches. Transfer out.
2. Cook onion 7 minutes, then stir in cinnamon, cumin and ginger for 30 seconds.
3. Return lamb and add stock. Bring to a gentle simmer, cover and cook on low 75 to 105 minutes, checking liquid occasionally.
4. Add halved apricots and simmer covered another 20 to 30 minutes until lamb is fork-tender. Add stock if drying.
5. Remove from direct heat and stir in milk. Warm gently, taste for seasoning and finish with toasted almonds.