Made a Moroccan lamb stew in my Dutch oven:
- On the stovetop, browned 2 shoulder chops in olive oil. Poured in about half a litre of vegetable broth and simmered in the oven at 250°F for about 1:15.
- With the chops softened up from cooking, I was able to remove the bones and break the meat into smaller pieces.
- Added dried apricots (pre-soaked a bit in warm water, then cut into smaller pieces with kitchen scissors), chopped onion and garlic, and 2 peeled and sliced sweet potatoes, along with a spice mix (Cumin, fennel, cinnamon, cloves, fresh grated ginger, black pepper, paprika, sumac, a bit of curry powder, and kosher salt). Tossed it around a bit and put back in the oven at 300° for another hour and a half.