Ingredients

• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 3 1/2 pounds lamb shoulder o-bone (round-bone) chops, trimmed, boned, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 5 cups chopped onions
• 2 teaspoons minced peeled fresh ginger
• 1 cup water
• 2/3 cup dried apricots, quartered
• 1 teaspoon white wine vinegar
• 1 teaspoon sugar

Instructions

1. Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes. Add minced ginger and stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
2. Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.