2 pounds lamb stew (boneless if you can find it)
4 tablespoons olive oil
1 onion, chopped
2 teaspoons minced fresh ginger
¼ teaspoon pepper
2 sticks cinnamon
2 teaspoons minced garlic
2 cups beef broth (2 cups water with 2 tablespoons beef soup powder if necessary)
1 cup dried apricots
1 cup prunes
2 tablespoons honey
½ cup raw pistachios
In a large Dutch oven, heat the oil. Add the onions, ginger, pepper and cinnamon. Sauté for 2 minutes. Add lamb and garlic and toss to coat. Add broth, apricots, prunes and honey. Bring to a boil. Reduce heat and simmer, partially covered, until lamb is tender – about 2 hours. Stir in pistachios.
