North African Lamb Stew
- Cooking spray
- 1 (1-pound) boneless leg of lamb roast, trimmed and cut into 1/2-inch cubes
- 1/2 teaspoon kosher salt, divided
- 1 1/2 cups chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground red pepper
- 6 garlic cloves, coarsely chopped
- 2 tablespoons honey
- 1 tablespoon tomato paste
- 1/2 cup dried apricots, quartered
- 1 (14-ounce) can fat-free, lower-sodium beef broth
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb evenly with 1/4 teaspoon salt. Add lamb to pan; saute 4 minutes, turning to brown on all sides. Remove from pan. Add onion; saute for 4 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, cumin, and next 3 ingredients (through garlic); saute for 1 minute, stirring constantly. Stir in honey and tomato paste; cook 30 seconds, stirring frequently. Return lamb to pan. Add apricots and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender, stirring occasionally.
cooking spray, lamb roast, kosher salt, onion, ground cumin, ground cinnamon, ground red pepper, garlic, honey, tomato paste, dried apricots, beef broth
Taken from www.myrecipes.com/recipe/north-african-lamb-stew (may not work)