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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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.
