Moroccan Lamb Stew

Ingredients

• 2 1/2 lbs of lamb cubed into 1 1/2 inch cubes, rubbed with salt and pepper

• 2 medium onions coarsely chopped

• 4 tbsp coconut oil

• 4 cloves of garlic crushed

• 1 1/2 teaspoon of ground cumin

• 1 teaspoon of cinnamon

• 1 teaspoon of ground ginger

• 1/2 teaspoon of ground coriander

• 1/2 teaspoon of cayenne pepper

• 1 cup of chicken or vegetable stock

• 14.5 oz can of drained diced tomatoes

• 1 cup of chopped dried turkish apricots or dried prunes

• 2 bay leaves

• 1/4 cup of toasted slivered almonds (optional)

Directions

1. Brown your lamb pieces in 2 tbsp of oil for 2 - 3 minutes on a medium high heat and then transfer to your slow cooker.

2. Reduce the head to medium, add another 2 tbsp of oil to the pan, the onions and a 1/4 tsp of salt and cook for approximately 5 minutes to soften the onions. Stir regularly to avoid too much browning.

3. Add the garlic and cook for about 30 seconds until fragrant. Add the spices and stir evenly so the onions is evenly coated. Cook for about 2 minutes until the spices have become fragrant, making sure they don't burn. I always have extra oil on hand in case the spices make the pan a bit dry.

4. Add the broth while stirring through properly, loosening pieces from the bottom of the pan. Transfer to the slow cooker, add the remaining ingredients and stir everything together.

5. Set the slow cooker to low for 6 hours.

6. Remove the bay leaves before serving. This stew will rock your world on mashed sweet potato. Top with almonds (optionally).

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Melissa brought this dish to the first CrossFit Sanitas ladies night and there were no left overs. It was DELICIOUS!

When I make it, I use a slow cooker, but you could modify the recipe for stove top by doubling the stock and not draining the tomatoes.