Moroccan Lamb Stew by Reclaiming Yesterday

lamb stew meat, carrots, sweet potatoes, white onion kale, garlic, dried unsweetened apricots, tomatoes, chicken broth or chicken stock, coconut aminos, olive oil, spices, salt, black pepper, ground ginger, ground cumin, cinnamon, curry powder, ground turmeric, allspice

Cook Time: 20 min

– 1 pound lamb stew meat
– 2 cups chopped carrots (about 3 medium carrots)
– 2 cups chopped sweet potatoes (1 medium to large sweet potato)
– 1 medium white onion
– 3 cups finely chopped kale (stems removed)
– 2-3 cloves garlic, chopped
– 4 dried unsweetened apricots, finely chopped
– 2 cans diced tomatoes (14.5 ounce cans)
– 2.5 cups chicken broth or chicken stock
– 3 tablespoons coconut aminos
– olive oil for browning the meat
– Spices
– 1 teaspoon salt
– Black pepper (to your taste)
– 1/2 teaspoon ground ginger
– 1 teaspoon ground cumin
– 1 teaspoon cinnamon
– 1/4 teaspoon curry powder
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon allspice