For the lamb:
- 3 tablespoons olive oil, divided
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes
For the stew:
- 1 onion, cut into 1-inch cubes
- 3 carrots, roughly diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can chickpeas, drained
- 1 lemon, zested
- 2 cups chicken stock
- 1 cup dried apricots
- 1 tablespoon honey
- 2 tablespoons freshly chopped cilantro leaves
In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.