Lamb and Apricots in Honey Sauce

Ingredients

• 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 almond

Directions

1. 1

   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.

2. 2

   Heat oil in a Dutch oven over medium heat; add in the lamb and cook on all sides until browned.

3. 3

   Add in onions and garlic; cook stirring for 2 minutes.

4. 4

   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).

5. 5

   Remove from oven and season with more black pepper if desired, then stir in apricots.

6. 6

   Return to oven and bake for another 15 minutes.

7. 7

   Discard the cinnamon stick and sprinkle with almonds.