Makes 8 servings.
Serve over cooked couscous, quinoa, or rice.
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon Aleppo pepper or red pepper flakes
2 pounds boneless leg of lamb, cut into 2-inch pieces
3 tablespoons olive oil
1 large onion, chopped (about 2 cups)
4 garlic cloves, minced
1 cup low-sodium chicken broth
3 tablespoons honey, preferable Turkish (see Note)
1 pound carrots, cut into ½-inch pieces
6 ounces dried apricots
In a large bowl, combine the smoked paprika, turmeric, cinnamon, and Aleppo pepper. Add the lamb; toss to coat well.
In a large Dutch oven or tagine, heat 1 tablespoon of the olive oil. Add half the meat and cook, turning occasionally, for 5 minutes, or until evenly browned. Transfer the meat to a plate. Repeat with a second tablespoon of the olive oil and the remaining lamb.
Add the remaining 1 tablespoon olive oil to the pot. Add the onion and cook, stirring frequently, for 5 minutes. Add the broth and honey; stir. Return the lamb and any accumulated juices from the plate to the pot. Stir in the carrots and apricots. Raise the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until the meat is tender.
Serve with couscous or rice, or with crusty bread.
Note: I used Turkish honey from Trader Joe’s.
Note: Alternatively, braise the lamb: Preheat the oven to 350°F. Assemble the dish as directed, but cover the pot and transfer it to the oven after browning the meat. Braise for 1 hour 30 minutes.