Lamb in Almond Apricot Glaze

  To say this was tasty is an understatement!  You may actually get away feeding this to your children because it is sweet.  I invited one of my friends over for dinner, and she gave it a thumbs up. (She is a chef,  so that must be a good sign!) I don't see why you can't substitute the lamb for chicken. 
  I am not saying that this recipe is specifically Armenian, but it is certainly Middle Eastern.  
  Please don't go by the look of the picture,  It is a colorful dish.  (I need better lighting) Enjoy!


4  1/2 tablespoons butter
2 tablespoons cooking oil
1  1/4 lbs butterfly or leg of lamb  (cut into 20 pieces)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1  1/2 cups water
1 cinnamon stick
9 ounces dried apricots
1/4 cup sugar
1/2 teaspoon ground cinnamon
1  3/4 oz sliced almonds (about 7 tablespoons)

• Melt 3 tablespoons butter along with 1 tablespoon oil in a pan or skillet over medium-high heat.  Brown the lamb
• Half fill the pan with water (about 1 cup) and add the cinnamon stick and bring it to a boil
• Cover and cook for 1/2 hour over low heat
• Add salt, pepper and ginger, mix
• Cut apricots into quarters
• Mix 1/2 cup water with sugar, cinnamon, 1  1/2 tablespoons butter and apricots in a small saucepan. Bring to a boil
• Cook over low heat until the sauce thickens a little, about 5 minutes
• Heat 1 tablespoon oil in a skillet and toast almonds, stirring regularly
• Transfer almonds to paper towels
• Remove the lamb and discard it's liquid
• Cover the lamb with the apricot sauce and sprinkle with almonds on top

Serve with Bulgur or rice.

Serves 4

-Queenie Cuisine