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Categories:
salt black pepper cinnamon turmeric cayenne pepper Meat olive oil onions garlic beef broth honey cinnamon apricots almonds
Viewed: 6 - Published at: a year agoIngredients
- 1 12 teaspoons salt
- 12-1 teaspoon black pepper
- 34 teaspoon cinnamon
- 1 teaspoon turmeric
- 18 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
- 14 cup honey
- 1 cinnamon stick (about 3-4 inches long)
- 1 14 cups dried apricots
- 13 cup slivered almonds
Method
- 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.
