Here is a Turkish and or Middle Eastern style lamb stew infused with rose water. The dried apricots, cherries, pomegranate juice and honey add a nice sweet note to this wonderful dish. Serve this over rice or couscous.
In a large pot heat the olive oil and add the lamb cubes. Sprinkle with salt and cumin. Add the onions and stir fry until the meat begins to brown. Optional: Sprinkle 2 tablespoons flour over the lamb if you want a thicker broth.
Add the beef broth and the parsley. Reduce heat to low.
In a small cup whisk together water, honey and pomegranate juice.
Add mixture to the beef.
Cover and cook for about 40 minutes.
Add the apricots, cherries and almonds. Cook for an additional 10 minutes.
Add the rose water.
Allow the stew to sit for about 5 minutes before serving.
Serve with rice or pita bread.
Notes
Note: To blanch the almonds place them in a sauce pan with boiling water for about 5 minutes, drain, cool in cold water then remove all the skins.