Moroccan Lamb Stew

Moroccan Lamb Stew Ingredients

Ras El Hanout1 tsp ground cumin1 tsp ground ginger1 tsp cayenne1 tsp ground allspice1/2 tsp ground cinnamon1/2 tsp ground coriander1/4 tsp ground fennel1/4 tsp ground turmeric1/4 tsp ground cloves1/4 tsp smoked paprika1&1/2 tsp ground black pepperLamb Stew2 tbsp olive oil1&1/2 kg lamb part of choice (I used ribs & removed the bones when meat became super tender)1 cinnamon stick2 bay leaves2 cups onion (diced)5 cloves garlic (minced)1 tsp ginger (minced)2&1/2 tbsp ras el hanout3 cups tomatoes (diced)3 tbsp tomato paste5 cups water3 carrots (cubed)3 potatoes (cubed)1 cup chickpeas (cooked)1/2 cup dried apricots (diced)2 tsp salt (to taste)1/2 tsp ground black pepper (to taste)

Steps

In a large pot on high heat, brown lamb pieces (in batches if needed), remove & set aside.Into the same pot used earlier, add cinnamon, bay leaves, onion, garlic & ginger, cook till onion turns translucent.Add ras el hanout, cook for 2 mins, add both tomatoes & cook for 5 mins.Add water & seared lamb, stir & bring to a boil.Lower heat to medium, cover & simmer for 90-120 mins (stirring occasionally)Add carrots & potatoes, cook for 15 mins, add chickpeas, apricot, salt & pepper.Stir, cook for 15 mins & taste to adjust seasoning.Garnish with lemon wedges, olives, chopped parsley & serve with couscous or other carbs of choice.