Lamb and Apricot Stew

This had to be the best stew we have ever tasted!  Christmas weekend with 4 inches of snow on the ground and a crazy day of gift wrapping and finalizing our Holidays.   Perfect evening for stew and watching Netflix and the snow fall.

Lamb and Apricot Stew

1 tablespoon olive oil
1 1/2 pound boneless lamb stew meat
Salt and pepper
1 large yellow onion, halved and thinly sliced
4 cloves garlic, thinly sliced
1 can (14.5 ounces) diced tomatoes
1 two inch piece fresh ginger peeled and cut into matchsticks
1/4 teaspoon ground cinnamon
3/4 cup dried apricots
Toasted sliced almonds for serving

Preheat oven to 350 degrees . In a large heavy pot, heat oil over medium-high.  Season lamb with salt and pepper and cook, stirring occasionally, until browned, 9 minutes.  With a slotted spoon, transfer lamb to a plate.  Add onion and garlic and cook until onion is softened.  5 minutes.  Return lamb to pot. along with tomatoes, ginger, cinnamon, and 2 cups water; season with salt and pepper.  Cover and transfer to oven; cook 45 minutes.  Stir in apricots, cover, and cook until lamb is tender 45 minutes more.  Serve stew sprinkled with almonds. ( To store, refrigerate in an airtight container, up to 3 days.)