October 3rd, 2017
From BEST OF BRIDGE SUNDAY SUPPERS , by Best of Bridge
In a large Dutch oven, heat a drizzle of oil over medium-high heat. Brown lamb in batches, transferring the pieces to a plate as they’re done and adding more oil as necessary between batches. Add onions to the pan and sauté for 4 to 5 minutes or until soft. Add garlic and water; cook, scraping up any browned bits from the bottom of the pan, for 2 minutes.
Return lamb and any accumulated juices to the pot and stir in ginger, cumin, allspice and cinnamon stick. Stir in broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 hours or until lamb is very tender
Stir in chickpeas, carrots and apricots; cover and simmer for 20 minutes or until carrots are tender. Season with salt and pepper. If desired, Stir in mint just before serving or sprinkle it on top of each bowl.