*2 Lbs neck or leg lamb meat 1 inch cubes seasoned with salt and pepper
salt and pepper
2clovesgarlic minced
1Tblsfresh ginger grated
2+ 1/ 2 Tbls tomato paste
1stick cinnamon
¼tspsaffron
1tspgroundturmeric
1tspground coriander
1tspground ginger
¼tspground cardamon
2bay leafs
1tspground cumin
1TblsHarissa or 1/4 tsp red chili flakes
1large onion diced
2carrots diced
1+ 1/2 cups chicken stock
½cupdried apricots cut in half
Cilantro + scallions as a garnish
Instructions
Heat up dutch oven or heavy gauge pot with tight fitting lid , add oil and sear lamb cubes .Do this 2 batches so as not to crowd the meat allowing it to brown off nicely. Now add the tomato paste, garlic and ginger , Stir this mixture around for a few minutes until it starts to stick to bottom of pan Add all remaining ingredients except apricots, cilantro and scallions. Cook covered as slow as possible. 1 + 1/4 hrs for leg meat or about 2 +1/2 hrs for neck meat. Add the apricots 1/2 hour before stew is done. A crock pot or of course a Tagine can also be used for this recipe.
Notes
* Leg meat can be dry, so I prefer neck or shoulder