Moroccan Lamb Stew
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Moroccan Lamb Stew
Moroccan Lamb Stew
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1 lbs. cubed Shepherd's Pride lamb stew meat
2 tbsp. extra virgin olive oil
2 to 3 large carrots, peeled and diced
1 large onion, diced
2 cups chicken stock
1/2 cup Mediterranean dried apricots, diced
1 tbsp. grated fresh ginger
1 tbsp. honey
4 cloves garlic, minced
2 bay leaves
1 (14.5- oz.) can fire-roasted diced tomatoes
1 cinnamon stick
1/2 cup slivered almonds, toasted
1/4 cup snipped fresh cilantro

Prep: 20 minutes, Cook: about 2 hours, Serves: 4 to 6 

1. Stir together dry seasonings, then dredge lamb in mixture. Heat oil in a very large skillet over medium-high heat. Add lamb to skillet and brown well on all sides. Add carrots and onion, then sauté for 5 minutes more.

2. Transfer to a large saucepan and add all remaining ingredients except almonds and cilantro. Bring to a boil; reduce heat and simmer, covered, for 1½ hours or until lamb is tender. Uncover and cook for about 20 minutes more to thicken slightly. Remove bay leaves and cinnamon stick before serving.

3. Ladle into bowls and sprinkle with almonds and cilantro.

Nutritional Information:
415 calories, 34 g protein, 19 g total fat (4 g sat.), 28 g carbohydrate, 6 g fiber, 17 g sugar, 88 mg cholesterol, 980 mg sodium, 11 points