• 2 lbs lamb diced, add bones to pot also for flavor
• 2 onions chopped
• 1 inch ginger minced
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 2 inch cinnamon stick
• 1 cup vegetarian stock
• 1 can chopped tomatoes puréed
• 1 tablespoon honey
• 8 to 10 dried apricots coarsely chopped
• 1 large can chickpeas drained
• 2 tablespoons parsley
• 1 teaspoon salt
• 1 teaspoon pepper
Mix all, bring to slow boil, then simmer over low heat with cover and cook for about 45 min in covered dutch oven/stew pot. Taste meat to see if tender. If not, cook another 10 minutes. Add a little more stock if needed but try to keep liquid more stew-like and thicker.
I like to serve this in a bowl with some fresh cilantro on top and a dollop of greek yogurt. Have some warm naan to dip in soup.