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.
Serve with rice or pita bread.
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.