Lamb Stew With Apricots

• 6 tablespoons butter
• 2 pounds lean lamb, cubed
• 2 medium onions, chopped
• 2 teaspoons lemon juice, or to taste
• 1 teaspoon salt, or to taste
• 1/4 teaspoon pepper
• 2 cups boiling lamb stock or water
• 1 teaspoon cinnamon
• 1/4 cup seedless raisins
• 16 dried apricot halves

1. Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes).
2. Add the onions and cook until transparent.
3. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
4. Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender.
5. Serve with pilaf.

butter, lean lamb, onions, lemon juice, salt, pepper, boiling lamb stock, cinnamon, raisins, apricot halves

Taken from cooking.nytimes.com/recipes/2417 (may not work)