Method

Heat oil in a heavy-bottomed pot or Dutch oven. Brown lamb, working in batches so you don't lower the heat of the pan and end up steaming the lamb, 5 minutes per batch. Remove with slotted spoon as you work and set aside.

Stir in onion and 1/4 cup broth. Cover, and cook, stirring occasionally, 8 minutes, or until onion is translucent, but not browned. Stir in garlic, cumin, coriander, ginger, cayenne and salt.  Cook, stirring, 1 minute.

Return meat and it's juices to pot. Add remaining broth, the cinnamon and saffron.  Adjust heat to a simmer, and cook, covered, for 1- 1/4 hours.

Add potatoes and carrots and continue to simmer, covered, for 15 minutes. Add apricots and prunes and continue to simmer, uncovered, for 10 minute or, until lamb is tender and liquid has thickened. Discard cinnamon.

Add honey and lemon juice.

Serve with couscous and garnish with your choice of ingredients as suggested. 

Serves: 4

Contributor: pat ciesla

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