Monday, November 3, 2008

Ingredients for 4 servings

1 1/4 lb boneless lamb stew meat, cut into 1" cubes.
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
1/4 cup brandyLamb and apricot stew hg2
3 teaspoons ground cumin
3/4 teaspoon cayenne pepper
3 cups water.
24 dried apricots
16 cloves garlic, peeled but left whole
Juice of 1 lemon
1/2 bunch cilantro


Combine the meat with the salt.
Heat the oil over medium-high heat.
In batches - it is very important to keep the meat in a single layer and not overcrowd - brown the meat in the oil. When one batch is browned, take it out of the oil and set it aside.
When all of the meat is browned, return all the meat and any juices that have leaked out to the pan. Add the brandy.
Add the cumin, pepper and water. Bring to a boil over high heat.
Decrease the heat to low, cover, and simmer for 1 hour.
Stir in the apricots and garlic. Cover again and simmer another 30 minutes.
Stir in the lemon juice and cilantro and serve immediately.

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