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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
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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