500 g boneless leg of lamb
2 medium onions, diced
3/4 tsp cinnamon
1 Tbsp blue agave syrup
1/2 cup dried apricots, cut in quarters
1 can low-sodium beef broth
1/2 tsp kosher salt
Nonstick cooking spray
1 1/2 tsp ground cumin
1/2 tsp ground chili pepper
6 cloves garlic, minced
1 Tbsp tomato paste
Trim the fat from the lamb and cut it into small cubes.
Sprinkle with the salt.
Brown the cubes of lamb on all sides in the Dutch oven.
Remove the lamb and set aside.
Brown the onion in the lamb drippings.
Add the cumin, pepper, cinnamon, and garlic.
Stir the onions and spices for a minute, then add the agave syrup and tomato paste.
Add the sautéed lamb, the apricots, and the broth.
Bring to a boil, then reduce heat and simmer, covered, until the lamb is tender (about an hour).