Lamb and Apricots in Honey Sauce

Name: Lamb and Apricots in Honey Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 tsp salt; 0.5 tsp black pepper; 0.75 tsp cinnamon; 1 tsp turmeric; 0.125 tsp cayenne pepper; 2 lb lamb stew meat; 3 tbsp olive oil; 2 medium onions; 2 tbsp fresh minced garlic; 1 cup beef broth; 0.25 cup honey; 1 cinnamon stick; 1.25 cup dried apricots; 0.333 cup slivered almonds

A Moroccan sauce of lamb, honey and apricots, seasoned with cinnamon and turmeric and baked in the oven. Finish with almonds.

1 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

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.
240 min
2
Heat oil in a Dutch oven over medium heat; add in the lamb and cook on all sides until browned.
3
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).
4
Remove from oven and season with more black pepper if desired, then stir in apricots. Return to oven and bake for another 15 minutes.
15 min
5
Discard the cinnamon stick and sprinkle with almonds.