Braised Lamb Stew

• 3 tablespoons olive oil, divided
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground cardamom
• 1 teaspoon kosher salt
• 2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes
• 1 onion, cut into 1-inch cubes
• 3 carrots, roughly diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can chickpeas, drained
• 1 lemon, zested
• 2 cups chicken stock
• 1 cup dried apricots
• 1 tablespoon honey
• 2 tablespoons freshly chopped cilantro leaves

1. In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt.
2. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil.
3. Add the cubed lamb to the bowl and toss around to coat well.
4. Cover and set aside.
5. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
6. Add 1/3 of the lamb, and brown well.
7. Remove to a plate, and repeat with remaining lamb.
8. Add onions and carrots to the pot and sweat for 5 minutes.
9. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.
10. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender.
12. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

olive oil, ground turmeric, ground cumin, cayenne pepper, ground cardamom, kosher salt, lamb shoulder, onion, carrots, garlic, ginger, tomato paste, chickpeas, lemon, chicken stock, apricots, honey, cilantro

Taken from www.foodnetwork.com/recipes/danny-boome/braised-lamb-stew-recipe4.html (may not work)