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1
Soak the apricots in warm water for an hour or so while you prepare the rest of the stew.
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2
Season the lamb well with salt and pepper.
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3
Heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan.
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4
Add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat.
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5
Remove the meat to a plate and pour off and discard most of the fat/oil in the pan, leaving just a thin veil of oil.
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6
Add the onions and cook them until soft--about 7 minutes.
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7
Add the lamb back in, stir in the spices and mix well, and cook for another four minutes.
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8
Add enough water to come just to the top of the meat and bring to a boil, skimming any foam that rises to the top.
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9
Turn the heat down to a simmer, cover and cook for half and hour.
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10
Whhile the lamb is cooking, drain the apricots, reserving the liquid.
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11
Chop the apricots coarsely and add them to the lamb.
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12
Now keep the pan partially covered and continue to simmer for about another hour or until the lamb is tender.
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13
Stir occasionally and, if the liquid gets too low, add some of the reserved apricot liquid.
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14
Wen the lamb is tender, skim any fat off the top, taste for salt and adjust seasonings as needed.
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15
Add the rose water (if you like--I do).
