1 teaspoon cayenne pepper (or 2 teaspoons if you'd like it spicy)
2 teaspoons salt
Stew
4½ lb boneless leg of lamb, trimmed and cut into 1 inch cubes (or about 3 pounds lamb stew meat)
1 coconut oil (or oil of choice)
1 large onion, chopped
2 tablespoons garlic, minced or grated
2 tablespoons fresh ginger, peeled and minced or grated
(1) 6 oz. can tomato paste
(2) 14.5 oz. cans low-sodium beef broth
½ cup dried apricots, chopped
¼ cup raisins
2 lemons, zested
Toppings (optional)
pistachios, chopped
fresh Italian flat leaf parsley, chopped
Greek yogurt
Side (optional)
(1) 10 oz. package of plain couscous prepared per package instructions
Instructions
Preheat oven to 300 degrees F.
Make the spice blend in a large mixing bowl. Add the lamb and toss to coat with the spice blend.
Heat a large heavy bottomed pot over medium. Add the coconut oil. Working in batches, sear the lamb. Set aside.
Add the onion and cook about 5 minutes, until translucent. Add the garlic and ginger, cook one minute. Add the tomato paste and cook another minute. Add the beef broth and stir to combine.
Take about 1 cup of the liquid and place it in a small cereal-size bowl. Add the apricots, raisins, and lemon zest. Set aside.
Add the lamb back into the pot. Cover with a lid and bake for 3 hours, until the meat is tender and falling apart.
Remove from the oven and stir in the apricot, raisin, and lemon mixture.
Serving suggestions: serve over couscous. Top with pistachios, parsley and a generous dollop of greek yogurt!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/moroccan-lamb-stew/