Moroccan Lamb Stew – Vesta Precision

Ingredients

• 2 pounds well-trimmed boneless lamb shoulder, cut into 1 inch cubes
• 3 large garlic cloves, minced
• 2 teaspoons onion powder
• 2 teaspoons ground coriander
• 1 teaspoon fennel seeds
• ½ teaspoon cayenne pepper
• 1 tablespoon ground cumin
• 2 tablespoons chopped fresh mint
• 1 tablespoon minced peeled fresh ginger
• 1 lemon, zested and juiced
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 1 cup dried apricots, chopped
• 16 ounce can garbanzo beans (chickpeas), drained
• 14.5 ounce can diced tomatoes
• 1 small sweet onion, diced
• 1 red bell pepper, chopped