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We served this wonderful Persian Stewed Lamb as a lunch special.  This lamb dish will take you far away to "Arabian Nights" and desert breezes.Persian Stewed Lamb  It's not hard to make and the combination of flavors is wonderful.

You can buy lamb stew meat but I prefer buying a boneless leg of lamb and cutting my own chunks, I think you get a better quality of meat this way.

Serve with couscous that you have cooked in chicken stock instead of water.  It makes a big difference in the flavors.

Recipe By     : Sitara
Serving Size  : 6-8   Preparation Time :2:00
Categories    : Main Dishes,  Meats,  Lamb,  Stews

  Amount     Measure       Ingredient -- Preparation Method
     --------      ------------       --------------------------------
        1           smaller         boneless leg of lamb  - trimmed and cubed into large chunks
        4          cups              prepared chunky salsa (whatever brand you prefer)
        1          cup                dried apricots cut in half
        1/2       cup                honey
         1          tsp                mace
         3          tsp                cumin
         2          tsp                ground cinnamon
         1          tsp                turmeric
         1         cup                whole raw almonds
         3         large             cloves garlic - chopped
         1         large             onion - chopped
         2         large             carrots - cut in rounds

1.  In a bowl mix the salsa, apricots, honey, mace, cumin, cinnamon and turmeric together thoroughly.  Set aside.

2.  In stew pot heat a bit of oil on medium, brown the almonds and garlic, then add lamb and brown the meat, add the onions and carrots and cook till onions soften.

3.  Add the salsa mix to the pot, bring to a boil.   Turn down the heat and simmer
covered until the lamb is tender.  Uncover and let reduce a bit and thicken.

Serve over couscous that you have cooked with chicken stock, not water.