In a 4-quart Dutch oven, heat oil over medium-high heat until hot. Season lamb with salt and pepper. Brown meat, 1/2 at a time, in hot oil. Drain off excess oil. Return all meat to pan. Sprinkle meat with flour, stirring to coat. Add vegetable broth, nectar, cinnamon, garlic, cumin, cardamom, and saffron; stir to combine. Cover and bring to boil; reduce heat and simmer, covered, for 1 hour or until meat is nearly tender.
Add carrots, apricots, plums, and onions. Return to boil; reduce heat. Cover and simmer about 1/2 hour more or until vegetables are tender. Remove stick cinnamon, if using. Serve over Yogurt Mashed Sweet Potatoes or your favorite mashed potatoes. Makes 6 servings.
Yogurt Mashed Sweet Potatoes
Peel and quarter sweet potatoes. Cook, covered, in a moderate amount of boiling lightly salted water for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add margarine or butter, cut up, and yogurt; beating until smooth. If necessary, stir in a little low-fat or skim milk to make of desired consistency. Serve with Christmas Eve Lamb Stew.