B and I were born on opposite sides of the world: He arrived in a little village in Armenia, and I arrived in Bellingham, Washington. At the time of his birth, Armenia was under the control of Soviet Russia.
He has memories of surprise raids on their home, of standing in long lines for food with his mom, and of the fear and uncertainty that went along with a life lived under communist rule.
Arriving in the United States at the age of six, he was instantly taken by the abundance and opportunity here, and a few short decades later, he brought his very own American dream into reality.
B has an earnest love for his adopted homeland, with true patriotism running through his veins. Even so, the taste of simple, rustic braised lamb—an Armenian classic—still tops his list of favorite foods.
This dish is the perfect comforting weekday meal. Just throw the ingredients in the slow cooker before you rush off to start your day. There’s depth in the spices and a touch of sweet as rich figs mingle with bites of tender lamb.
2 tablespoons coconut oil
2 tablespoons fresh ginger, grated
¼ cup apple cider vinegar
1 tablespoon coconut palm sugar
1 tablespoon Ground Coriander Seed
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 teaspoon ground cardamon
⅛ teaspoon saffron strands, crushed
¼ teaspoon Ground Cloves
1 teaspoon sea salt
½ cup dried apricots
¼ cup sliced almonds
1 (15 oz) can tomato sauce
1 cup sweet potatoes, peeled and cut into ½ inch cubes
1 cup Butternut Squash, peeled, seeded and cubed
½ cup dried Mission figs
4 pounds bone-in lamb shoulder
Naan bread
In a large skillet, heat the coconut oil over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is translucent, about 12 minutes. Transfer to a slow cooker.
Add the vinegar, sugar, spices, apricots, almonds, tomato sauce, sweet potato, squash, and figs to the slow cooker. Mix until fully combined.
Rinse the lamb and pat dry with a paper towel. Season generously with salt and pepper. Press the lamb into the slow cooker, covering the meat completely with the other ingredients. Cover and cook on low for 6 hours.
Remove the lamb from the slow cooker, debone, and mix the meat back into the slow cooker. Serve with naan.
Calories: 318
Fat: 10g
Carbohydrates: 11g
Sodium: 406mg
Fiber: 5g
Protein: 36g
Sugar: 7g