Braised Lamb Stew

Olive Oil, 3 tbsp
Turmeric, ground, .25 tsp
Turmeric, ground, .5 tsp
Pepper, red or cayenne, .25 tsp
*cardomom, ground, 1/2 tsp
*Kosher Salt, 1 tsp
*Lamb, Australian, shoulder, blade, trimmed, 2.5 lb cut into cubes or Lamb leg roast cut into cubes
Onions, raw, 1 cup, chopped
Carrots, raw, 3 cup, chopped
Garlic, 3 clove diced
Ginger Root, 4 tsp
Tomato Paste, 0.5 cup
Lemon zest/fresh squeezed, juice of one whole lemon, 1 serving
Chicken stock, home-prepared or Organic chicken stock, 2-8 cups, depending on desired thickness
Apricots, dried, 1 cup, halves, diced
Honey, 1 tbsp
Cilantro leaves, fresh, 2 tbsp, chopped
Tru Roots *Sprouted Rice &Quinoa- Organic, 1 cup

Can use left-over lamb or fresh lamb, best if using home-made chicken stock. Can substitute rice blend for chick peas or potatoes if preferred.

In a mixing bowl use 2 tbsp oil, turmeric, cum, cayenne, cardamom and salt, mix well until it becomes paste, then toss cubed lamb to bowel and set aside; cover. Heat 1 tbsp oil in large heavy pot over medium high heat, add 1/3 the lamb and brown well; remove to plate and repeat with 1/3 of lamb; repeat. Then add carrots, onions to pot and sweat for 5 minutes, stir in paste, then return lamb to pot, stir in lemon, chicken stock, apricots, honey, and rice/quinoa blend. Bring to boil, then reduce heat to low, cover and summer for 1 and 1/2 hours, stirring occasionally until lamb is tender. Add more chicken stock if a more 'soupy' texture is desired. When ready to serve, spring stew with fresh cilantro and serve right out of the pot.

Serving Size: Makes 6 - 2 cups servings or 8-1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JANISLANDER.