– 2 tablespoons oil
– 2 1/2 pounds lamb shoulder, trimmed and cut into 1 1/2-2 inch pieces
– 2 teaspoons cumin
– 2 teaspoons coriander
– 2 teaspoons turmeric
– 2 teaspoons Kosher salt (or 1 teaspoon table salt)
– 2 cinnamon sticks
– 1/4 teaspoon cayenne
– 1 tablespoon fresh ginger, minced (1/4 teaspoon ground ginger)
– 1/2 teaspoon fennel seeds
– 3 cloves garlic, minced
– 1 large onion, chopped
– 1 1/2 cups chicken broth
– 1 can diced tomatoes including liquid
– 1 tablespoon tomato paste
– 1/2 cup diced dried apricots
– 1 can garbanzo beans (chick peas)
– 5 large strips of lemon zest (just use a veggie peeler)
– 2 tablespoons red wine vinegar
– 1/2 -1 cup rough chopped kale or spinach leaves
– cooked pearled couscous or starch
Moroccan Lamb Stew by Cookin’ It Real
oil, lamb shoulder, cumin, coriander, turmeric, kosher salt, cinnamon sticks, cayanne pepper, ginger, fennel seeds, garlic, onion, chicken broth, tomatoes including liquid, tomato paste, dried apricots, garbanzo beans, lemon zest, red wine vinegar, kale or spinach leaves, pearled couscous
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