Braised Lamb Stew

Ingredients

• 14.5 ounce chickpeas drained canned
• 3  carrots diced
• 0.1 teaspoon cayenne pepper 
• 2 cups chicken stock see 
• 2 tablespoons freshly cilantro leaves chopped
• 1 cup apricots dried
• 3 cloves garlic minced
• 1 tablespoon ginger minced
• 0.5 teaspoon ground cardamom 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground tumeric 
• 1 tablespoon honey 
• 1 teaspoon kosher salt 
• 2 pounds leg of lamb boneless
• 1  lemon zest 
• 3 tablespoons olive oil divided
• 1  onion cut into 1-inch cubes
• 1 tablespoon tomato paste 

Equipment

• bowl
• mixing bowl
• pot

Directions

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. Cover and set aside.
4. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
5. Add 1/3 of the lamb, and brown well.
6. Remove to a plate, and repeat with remaining lamb.
7. Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. 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.
8. 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.
9. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.