Moroccan Lamb Stew with Apricots
Lamb is often used in delicious Moroccan dishes such as this one. Lamb can be expensive, so feel free to substitute a pound of cubed chicken breast with 1
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 1 lb boneless leg of lamb
- 1/2 tsp kosher salt
- Nonstick cooking spray
- 2 medium onions, diced
- 1 1/2 tsp ground cumin
- 1/2 tsp ground chili pepper
- 3/4 tsp cinnamon
- 6 cloves garlic, minced
- 1 Tbsp blue agave syrup
- 1 Tbsp tomato paste
- 1/2 cup dried apricots, cut in quarters
- 1 (14-oz) can low-sodium beef broth
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