North African Lamb Stew

Ingredients

• 2 lbs lamb shoulder (boneless) cut into bite sized pieces
• 3 T olive oil
• 1 Lrg diced onion 
• 2 carrots cut into large chunks
• 3 cloves minced garlic
• 1 inch knob of minced ginger
• 1/2 lemon (zest only)
• 1/2 carton beef broth
• 1 T tomato paste
• 1/4 cup finely diced dried apricots
• 2 tsp paprika
• 1 tsp salt
• 3/4 tsp garlic powder
• 1 tsp cinnamon 
• ¼ tsp turmeric
• 3/4 tsp garlic powder
• 1/2 tsp ground coriander
• 1/4 tsp cayenne or harissa powder
• 1/4 tsp allspice
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger powder
• 1 pinch saffron
• 1/4 tsp ground cloves

Directions

1. Add all dry spices to the cubed lamb and set aside in the fridge for several hours to marinade (overnight is okay also).
2. When ready to start cooking, preheat oven to 325 degrees.
3. Add oil to large pot.
4. Brown lamb and remove.  (Don’t overcrowd – make in 2 batches)
5. Add onion and carrots until fragrant, then fresh garlic, fresh ginger and cook for 2 mins.
6. Return lamb to pot.  Add tomato paste, lemon zest, apricots and stock.
7. Bring to a boil.
8. Cover and cook in the oven for 2 1/2 hrs, checking half way to ensure enough stock remains.  At the half way point, reduce oven temp to 300 degrees.  Stir and add more stock if necessary. 
9. Remove from oven and rest for 20 minutes before serving.  This is the perfect time to make your rice (if using)  

NUTRITIONIST’S TIP:
A lean cut of lamb can be used without worry of the meat being too dry.