Moroccan Lamb Stew by FlavCity

– 1.5 pounds lamb stew meat (shoulder meat is best)
– 1-2 teaspoons Moroccan spice rub
– 1/2a large onion, diced
– 2 stalks celery, chopped
– 1 large carrots (peeled & chopped)
– 1 cup butternut squash (peeled & cubed)
– 1.5 teaspoons fresh or 1/2 teaspoon dried thyme
– 4 cloves garlic, minced
– 1.5 tablespoons tomato paste
– 1/2 cup red wine
– 1-2 cups beef stock/broth
– 1/2 cup dried & soaked chickpeas
– 1/2 cup dried apricots, sliced
– 1 cinnamon stick (cardamom pod, & star anise)
– 2 cloves
– 1 bay leaf
– Chopped pistachios & parsley for garnish
– Avocado or olive oil
– Kosher salt & fresh pepper
– 1/2 cup Greek style yogurt
– Zest & juice of 1/2 a lemon
– 1 clove garlic (finely grated)
– 1 teaspoon fresh parsley, chopped
– 1/4 teaspoon kosher salt & a crack of pepper
– 1 tablespoon pomegranate molasses
– 1.5 teaspoons each smoked paprika & cumin
– 1 teaspoon ground coriander & turmeric powder
– 1/2 teaspoon cinnamon & cayenne pepper
– 1/4 teaspoon ground cloves

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min