Categories: Lamb

Ingredients

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

Directions

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

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