Moroccan Style Braised Lamb
Ingredients
- 1 large, bone-in lamb shoulder (4 1/2 to 5 1/2 pounds)
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 1/2 cups slivered almonds
- 2 large yellow onions
- 1 large carrot
- 2 medium celery stalks
- 4 cloves garlic
- 3/4 cup dried apricots
- 3/4 cup pitted prunes
- 1/4 cup olive oil
- 3 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ras el hanout
- 3 teaspoons freshly ground black pepper
- 1 cup dry red wine
- 2 cups low-sodium chicken or vegetable broth
- 1/4 medium bunch fresh parsley
- 1/2 medium bunch fresh mint
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