Lamb and Apricot Stew

• servings: 4 to 6
• total time: 55 minutes

Ingredients

1 tablespoon olive oil

1½ pounds boneless lamb stew meat

Coarse salt and freshly ground pepper

1 large yellow onion, halved and thinly sliced

4 garlic cloves, thinly sliced

1 can (14,5 ounces) diced tomatoes

Directions

pet me pepper. Working in baches, ad lamb and cook until browned, bour 9 minutes; transfer to a plate.

along with tomatoes (with their liquid), ginger, cinnamon, and the water; eason with alan pepper. Cover and transfer to oven; cook 45 minutes. Stir in apricos, cover and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds.