Easy Moroccan Lamb Stew Recipe | Recipe Cart | Recipe Cart

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
• Kosher salt and pepper
• 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 1/2 tsp ras el hanout Moroccan spice blend (find it here)
• ½ tsp ground ginger
• 6 plum tomatoes from a can, cut in halves
• 2 ½ cups low-sodium beef broth
• 1 15-oz can chickpeas