Ingredients
1 tablespoon flour
salt and pepper
2 1/2 pounds boned leg of lamb, cut into 2 inch cubes
1/4 cup olive oil
1 medium onion, sliced
2 green peppers, sliced
1 fennel bulb, trimmed, cored and sliced
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 (13 3/4 ounce) can chicken broth
1 cup dried apricots, coarsely chopped
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons lemon juice
1/2 cup sliced almonds, toasted
1/2 cup fresh coriander or parsley, chopped
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Season flour with salt and pepper. Coat lamb evenly. Heat oil in a casserole over medium heat. Add lamb and brown on all sides. Turn often. Remove meat. Set aside. Add next 9 ingredients to casserole and sauté 6 minutes, stirring often. Add lamb and chicken broth. Bring to boil. Reduce heat and simmer, covered, 1 hour. Add apricots and honey. Simmer, uncovered, 15 minutes. Stir in lemon juice. Top with almonds and coriander. Serve with brown rice. Serves 4-6.
