Danish Creamery : Moroccan Lamb Stew

Ingredients

• 2 pounds lamb shoulder or leg, cut into 1–2 inch pieces
• sea salt
• black Pepper, freshly ground
• 2 tablespoons Danish Creamery European Style Butter
• 2 yellow onions, sliced
• 6 cloves garlic, minced
• 2-3 teaspoons fresh ginger, finely grated
• 2 teaspoons paprika
• 1 ½ teaspoon turmeric
• 1 tablespoon ground cumin
• ¼ teaspoon ground cloves
• 2 cinnamon sticks
• 1 tablespoon ground coriander
• 2 tablespoons tomato paste
• 3 cups chicken stock
• ½ butternut squash, peeled and cut into chunks
• ½ cup dried apricots
• 1 can (15 oz) chickpeas, drained and rinsed
• water, if needed