Aromatic Braised Lamb with Sweet Apricots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Aromatic Braised Lamb with Sweet Apricots

YOUR SOLIN GENERATED RECIPE

Aromatic Braised Lamb with Sweet Apricots

Savor tender braised lamb infused with warm spices and accented by the natural sweetness of apricots, creating a beautifully balanced dish that melds savory depth with a subtle, fruity finish.

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NUTRITION

529kcal
Protein
37.4g
Fat
31.0g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shoulder (141g)

4 halves Dried Apricots (60g)

1/4 cup chopped Red Onion (40g)

1 Garlic Clove, minced

1/2 cup Low-Sodium Chicken Broth (120g)

1 tsp Olive Oil (5g)

1/4 tsp Ground Cumin

1/4 tsp Ground Coriander

1/4 tsp Ground Turmeric

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a heavy skillet or Dutch oven over medium heat.

  • 2

    Add the chopped red onion and minced garlic, sautéing until the onion softens and becomes translucent.

  • 3

    Season the lamb shoulder with a pinch of salt and black pepper, then add it to the skillet. Brown the lamb on all sides over medium-high heat.

  • 4

    Sprinkle in the ground cumin, coriander, and turmeric, stirring to coat the lamb and onions evenly with the spices.

  • 5

    Pour in the low-sodium chicken broth and add the dried apricot halves. Reduce the heat to low, cover, and let the lamb braise for about 45 minutes, or until tender.

  • 6

    Check seasoning and adjust salt and pepper if necessary. Serve hot, spooning some of the apricot-infused sauce over the lamb.

Aromatic Braised Lamb with Sweet Apricots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Aromatic Braised Lamb with Sweet Apricots

YOUR SOLIN GENERATED RECIPE

Aromatic Braised Lamb with Sweet Apricots

Savor tender braised lamb infused with warm spices and accented by the natural sweetness of apricots, creating a beautifully balanced dish that melds savory depth with a subtle, fruity finish.

NUTRITION

529kcal
Protein
37.4g
Fat
31.0g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shoulder (141g)

4 halves Dried Apricots (60g)

1/4 cup chopped Red Onion (40g)

1 Garlic Clove, minced

1/2 cup Low-Sodium Chicken Broth (120g)

1 tsp Olive Oil (5g)

1/4 tsp Ground Cumin

1/4 tsp Ground Coriander

1/4 tsp Ground Turmeric

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a heavy skillet or Dutch oven over medium heat.

  • 2

    Add the chopped red onion and minced garlic, sautéing until the onion softens and becomes translucent.

  • 3

    Season the lamb shoulder with a pinch of salt and black pepper, then add it to the skillet. Brown the lamb on all sides over medium-high heat.

  • 4

    Sprinkle in the ground cumin, coriander, and turmeric, stirring to coat the lamb and onions evenly with the spices.

  • 5

    Pour in the low-sodium chicken broth and add the dried apricot halves. Reduce the heat to low, cover, and let the lamb braise for about 45 minutes, or until tender.

  • 6

    Check seasoning and adjust salt and pepper if necessary. Serve hot, spooning some of the apricot-infused sauce over the lamb.