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.
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
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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.