¼ cup coarsely chopped, firmly packed fresh mint leaves
2 Tbsp finely chopped fresh ginger
2 Tbsp finely chopped garlic cloves
1½ tsp coarse kosher or sea salt
1 tsp cumin
½ tsp turmeric
½ tsp cayenne pepper
1¼ lbs boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes
¼ cup canola oil
4 cups finely chopped red onion
1 cup dried apricots
1 cup water
1 Tbsp firmly packed dark brown sugar
2 Tbsp malt or cider vinegar
¼ cup finely chopped fresh cilantro leaves and tender stems
Instructions
In medium bowl combine mint and all spices; mix well.
Add lamb and toss to coat with marinade rub.
Refridgerate covered, for at least 30 minutes or overnight, to allow meat to absorb flavors.
Preheat wok well-seasoned cast-iron skillet, or Dutch oven over medium-high heat.
Drizzle canola oil down its sides. As soon as oil forms shimmering pool at bottom, add onion and cook, stirring occasionally, while it stews in its own juices, about 5 minutes.
Once liquid evaporates, reduce heat to medium and stir-fry until onion turns honey-brown with deep purple hue, 15 to 20 minutes.
Add lamb and apricots and raise heat to medium-high.
Cook, stirring frequently, until meat sears and starts to brown, 8 to 10 minutes. Some canola oil will separate from onion and lamb, and glisten on top of mixture. Apricots will start to soften.
Add water and stir once or twice.
Once it boils, which will be almost instantaneously, reduce heat to medium-low, cover wok and simmer, stirring occasionally, until lamb is fork-tender, about 30 minutes.
Transfer lamb, apricots and onion to serving bowl and leave behind some sauce in wok.
Stir brown sugar into wok. Heat from sauce will melt sugar.
