Braised Lamb With Cardamom And Curry

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1 small bunch mint (about 6 sprigs)

About 2 tablespoons olive oil

1 large onion, finely chopped

3 garlic cloves, crushed and peeled

2½ tablespoons curry powder (a combo of madras and yellow curry is nice)

½ teaspoon ground cardamom

4 crushed cardamom pods (optional)

2 pounds boneless lamb leg or shoulder, fat removed, cut into 1-inch cubes and patted dry

Salt, freshly ground black pepper

¾ cup water

2 teaspoons honey (optional)

3 dried figs, sliced (optional)

1 parsnip, peeled and sliced

2 tart-sweet apples, such as Gala or Honeycrisp, peeled, cored and diced

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