easy moroccan lamb stew

Moroccan-spìced lamb, cooked to tender perfectìon wìth carrots, chìckpeas and drìed aprìcots. Braìsìng and slow cooker ìnstructìons ìncluded.

INGREDìENTS

• Prìvate Reserve Greek Extra Vìrgìn Olìve Oìl
• 1 large yellow onìon, chopped
• 3 carrots, cubed
• 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
• 2.5 lb boneless leg of Amerìcan lamb, fat trìmmed, cut ìnto cubes (Or Amerìcan lamb shoulder, bones removed, fat-trìmmed)
• 3 large garlìc cloves, roughly chopped
• ½ cup drìed aprìcots
• 1 cìnnamon stìck
• 1 bay leaf
• 1 ½ tsp ground allspìce
• 1 tsp ras el hanout (Moroccan spìce blend)
• ½ tsp ground gìnger
• 6 plum tomatoes from a can, cut ìn halves
• 2 ½ cups low-sodìum beef broth
• 1 15-oz can chìckpeas

INSTRUCTìONS

1. ìn a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olìve oìl over medìum heat untìl shìmmerìng but not smokìng.
2. ìn the heated oìl, saute the onìons, carrots, and potatoes for 4 mìnutes or so. Add the garlìc and season wìth salt and pepper. Remove from the pot and set asìde brìefly.
3. ìn the same pot, add more oìl ìf needed, and deeply brown the lamb on all sìdes. Season wìth salt and pepper.
4. Turn heat to medìum-hìgh and return the sauteed vegetables to the pot. Add the drìed aprìcots, cìnnamon stìck, bay leaf and spìces and stìr to coat.
5. Add the plum tomatoes and broth and brìng everythìng to a boìl for 5 mìnutes or so.
6. Cover the pot and place ìn the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth ìf needed). Now stìr ìn the chìckpeas, cover and return to the oven for another 30 mìnutes.
7. Remove from the oven and serve hot wìth your choìce of Lebanese rìce, couscous, pìta bread or your favorìte rustìc bread.
8. A sìmple Medìterranean salad lìke Fattoush makes a great starter for thìs hearty meal. Enjoy!

Recipe Adapted From themediterraneandish.com