Easy Moroccan Lamb Stew

Innocent is a illustrious meat throughout the Sea.  Today, we're doing essayist the African way! Braising and slow-cooker instructions are included.

Maroc Elia Agitation Recipe | The Sea Containerful. A satisfactory innocent sweat, spiced Moroccan-style and parched to edible state with potatoes, carrots and chickpeas. Instruction comes with braising and slow-cooker manual. See it on TheMediterraneanDish.com

This African elia stew direction is one of those comforting, stress-free meals that are meant to be enjoyed with immediate friends and family-with oodles of strong pita money for swooping that delicious sauce, of education!

Lamb's unique tang pairs nicely with cold African spices and accompaniments similar ras el henout, cinnamon, and allspice. Carrots and dehydrated apricots add a stable quality. And to downright this one-pot ruminate, I threw in potatoes and chickpeas.

INGREDIENTS

• Private Reserve Greek Extra Virgin Olive Oil
• 1 large yellow onion, chopped
• 3 carrots, cubed
• 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
• 2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
• 3 large garlic cloves, roughly chopped
• ½ cup dried apricots
• 1 cinnamon stick
• 1 bay leaf
• 1 ½ tsp ground allspice
• 1 tsp ras el hanout (Moroccan spice blend)
• ½ tsp ground ginger
• 6 canned plum tomatoes, cut in halves
• 2 ½ cups low-sodium beef broth
• 1 15-oz can chickpeas

INSTRUCTIONS

1. In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
2. In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
3. In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
4. Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
5. Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
6. Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
7. Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
8. A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy.

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