Moroccan Lamb Stew With Apricots and Dates

This easy Moroccan dish freezes well. It cooks into a thick, comforting and tasty stew.  I suggest serving it with couscous.

Serves 4

1 1/2 pound boneless lamb leg, trimmed and cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 tablespoons olive oil, divided
1 medium onion, peeled and coarsely chopped
1 clove garlic, minced
2 medium carrots, coarsely chopped
2 cups chicken stock
1/2 cup whole dates, pitted
1/2 cup whole apricots
1-14 fl oz can tomatoes

Preheat oven to 350° F.  In a small bowl combine spices. In a medium size oven-proof pot with a lid, heat 1 tablespoon oil over medium-high heat. Add the lamb and sauté until browned. Remove and set aside. Add remaining oil and sauté onions, garlic, and carrots. Cook onions until soft, about 6 minutes. Add spices and stir 30 seconds. Return meat to pot with remaining ingredients. Cover and cook in oven for 1 1/2 hours.  Serve with cooked couscous. 

Prepare spices ahead of time
Prepare spices ahead of time

Lamb in Packages
Cut Lamb into Cubes

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