Casablanca Slow-Cooked Lamb Shoulder by Sally Obermeder and Maha Corbett

Ingredients

• 1.5 –1.8 kg lamb shoulder or leg (bone-in or boneless, trimmed)

• 1 tsp salt (or to taste)

• ½ tsp black pepper (or to taste)

• 2 tbsp olive oil

• 2 cups (500 ml) beef stock

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1 cup (150 g) dried apricots, halved

• 400 g canned diced tomatoes (or 2 cups fresh, chopped)

• 400 g canned chickpeas, drained and rinsed

• 2 –3 tbsp Moroccan spice mix

• 2 tbsp tomato paste

• 150 –200 g Tuscan kale (for serving)