Name: Easy Moroccan Lamb Stew Recipe
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: Serves 6 to 7
Ingredients: Private Reserve Greek Extra Virgin Olive Oil; 1 large yellow onion, chopped; 3 carrots, cubed; 6 Yukon gold potatoes (or any small potatoes), peeled, cubed; Kosher salt and pepper; 2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed); 3 large garlic cloves, roughly chopped; ½ cup dried apricots; 1 cinnamon stick; 1 bay leaf; 1 ½ tsp ground allspice; 1 1/2 tsp ras el hanout Moroccan spice blend (find it here); ½ tsp ground ginger; 6 plum tomatoes from a can, cut in halves; 2 ½ cups low-sodium beef broth; 1 15-oz can chickpeas