Recipe by Kittencal@recipezazz
Plan ahead the lamb needs to marinate in the spices for about 4 hours, the complete recipe may be doubled to serve more than four, this is even better the following day, serve with roasted potatoes or rice.
Top Review by TasteTester
Our family really likes lamb, so we tried this last night. I made double the sauce, which turned out to be good since it cooked down quite a bit. It was really good, and I'll be making it again; the only thing I'll change is that I'll omit the cinnamon stick and use half the amount of turmeric for a milder taste. Thanks for sharing this recipe!
- 1 1⁄2 teaspoons salt
- 1⁄2-1 teaspoon black pepper
- 3⁄4 teaspoon cinnamon
- 1 teaspoon turmeric
- 1⁄8 teaspoon cayenne pepper (or to taste) (optional)
- 2 lbs lamb stew meat
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 1 cup beef broth
- 1⁄4 cup honey
- 1 cinnamon stick (about 3-4 inches long)
- 1 1⁄4 cups dried apricots
- 1⁄3 cup slivered almonds
Directions See How It's Made
- In a large glass bowl toss the lamb with salt, black pepper, cinnamon, tumeric and cayenne pepper (if using) cover and refrigerate for about 4 hours.
- Heat oil in a Dutch oven over medium heat; add in the lamb and cook on all sides until browned.
- Add in onions and garlic; cook stirring for 2 minutes.
- Stir in broth, honey and cinnamon stick; cover and bake in a 400 degree F oven for about 1 hour stirring occasionally (if the mixture is too thick add in a little more broth or water).
- Remove from oven and season with more black pepper if desired, then stir in apricots.
- Return to oven and bake for another 15 minutes.
- Discard the cinnamon stick and sprinkle with almonds.