Moroccan Lamb Stew - PEJU Winery

Ingredients

• 4 tbsp olive oil
• 3 lbs. lamb shoulder or leg, cut into 1-inch pieces
• ½ cup all-purpose flour
• 1 ½ tbsp kosher salt
• ½ tbsp black pepper ground
• 1 large yellow onion, medium diced
• 6 large garlic cloves, finely chopped
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp ground cinnamon
• ¼ tsp ground caraway seeds
• ½ tsp ground turmeric
• 1/8 tsp cardamom seeds ground
• 2 quarts beef broth
• 1 cup PEJU Cabernet Franc
• 3 large turnips (about 1 lb.), peeled and cut into large size pieces
• 2 large garnet yams (about 1 lb.), peeled and cut into large size pieces
• 3 large carrots, peeled and cut into large size pieces
• ½ cup dried apricots, cut into strips
• 2 springs of fresh thyme
• 2 bay leaves