Lamb Tagine

Ingredients

• 0.5 cup apricots dried quartered
• 6  garlic cloves coarsely chopped
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 2 tablespoons honey 
• 0.5 teaspoon kosher salt divided
• 1 pound leg of lamb roast boneless trimmed cut into 1/2-inch cubes
• 14 ounce lower-sodium beef broth fat-free canned
• 1.5 cups onion chopped
• 1 tablespoon tomato paste 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Sprinkle lamb evenly with 1/4 teaspoon salt.
3. Add lamb to pan; saut 4 minutes, turning to brown on all sides.
4. Remove from pan.
5. Add onion; saut for 4 minutes, stirring frequently.
6. Add remaining 1/4 teaspoon salt, cumin, and next 3 ingredients (through garlic); saut for 1 minute, stirring constantly. Stir in honey and tomato paste; cook 30 seconds, stirring frequently. Return lamb to pan.
7. Add apricots and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender, stirring occasionally.