Lamb Stew with Almonds and Apricots

Ingredients

• 3 pounds lamb shoulder or neck, trimmed of fat and cut into 2 1/2 inch cubes
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/4 teaspoon cardamom
• 1/4 teaspoon ground coriander
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup water
• 1/2 cup unsalted butter
• 2 medium onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 cinnamon sticks
• 3 cups chicken stock or water
• 1 1/2 cups dried apricots, roughly chopped, or raisins
• 1 1/2 cups almonds, whole and blanched
• 1/3 cup honey
• 1-2 tablespoons freshly squeezed lemon juice, optional
• 1 cup carrots, cut into 1/2-inch thick slices
• 1/2 cup flat-leaf parsley, chopped

Directions

1. Marinate the lamb: Stir together the ginger, pepper, cinnamon, turmeric, cayenne, coriander, cardamom, nutmeg, cloves and water in a bowl until you have a smooth spice paste. Add the lamb and work the paste over the meat so every piece is coated. Cover the bowl and refrigerate overnight.
2. Cook the onions, garlic and cinnamon: Set a Dutch oven or another heavy pot with a lid over medium heat and melt the butter. Add the onions, garlic and cinnamon sticks, then cook until the onions turn translucent and everything smells warm and fragrant.
3. Add the meat, marinade and stock: Scrape the lamb and all of its marinade into the pot, then pour in the chicken stock. Bring the liquid to a boil, skimming away any foam that rises to the surface.
4. Simmer until tender: Turn the heat down to low, cover the pot and let the stew cook gently, stirring now and then. If the pot starts looking dry, add water as needed. Continue cooking until the lamb is tender, about 1 1/2 hours, or longer if it needs it.
5. Add the apricots, almonds, honey and carrots: Stir in the apricots, almonds, honey and carrots. Simmer without the lid, stirring often so the bottom does not scorch, until the lamb is extremely soft and nearly falling apart, about 30 minutes more.
6. The sauce should cook down into a glossy, syrupy glaze. Taste it now and stir in as much lemon juice as you like; it helps cut through the sweetness of the honey and apricots.
7. If making the stew ahead, stop here. Let it cool, refrigerate it, and serve within a couple of days.
8. To serve, stir in the chopped parsley and spoon the stew into a warmed serving dish. Serve right away with couscous or rice.