Lamb stew with dried fruit

Serves 6
Delicious served over mashed potatoes!

3 lbs lamb, cut into cubes from boneless leg of lamb
3-4 medium onions, peeled and chopped
3 cloves garlic, crushed through a press
1 lb carrots, peeled and cut into 1-inch chunks
2 teaspoons curry powder
salt and pepper
1 teaspoon cinnamon
2 tablespoons fresh ginger, minced or 1 teaspoon ginger, ground, minced
1/2 teaspoon cloves, ground
1 teaspoon lemons, zest of, minced
1/2 teaspoon cayenne pepper or red pepper flakes
1 tablespoon fresh rosemary leaves, minced
1 cup water, or more as needed
1 cup red wine
2 cups canned plum tomatoes, preferably San Marzano
3 tablespoons balsamic vinegar, good quality
2 cups dried fruit (mix of apricots, prunes, raisins, cranberries)
1/4 cup fresh lemon juice
1/2 cup slivered almonds
1 cup fresh cilantro leaves, chopped and divided in half

-Preheat oven to 350 degrees F.
Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
When softened, add crushed garlic; stir to incorporate, then add carrots.
Cook 2 to 3 minutes.
Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
Add dried fruits, the lemon juice, and the almonds.
Adjust seasonings to taste, adding more water if the stew seems too thick.
Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
Let stew rest 5 minutes and serve.