Easy Moroccan Ground Lamb Stew GUEST BLOG

 Daniel and Jaime whipped up this delicious dinner from HealthyWorld Cuisine recipe they served it over couscous and it was delicious. This was so good Kevin was still talking about it the next day and asking when I can make it for him!

Ingredients

• 1 tbsp olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 1 tbsp cumin ground
• 1 tsp paprika ground
• 2 tsp turmeric ground
• 1 tsp allspice ground
• ¼ tsp cayenne pepper dried ground - optional
• ½ tsp coriander
• 1 pound lamb ground- minced
• Salt and pepper to taste
• 1 cup tomato sauce
• 1 cup chicken broth
• 1 cup apricots dried chopped
• 15 oz garbanzo beans (chickpeas) canned rinsed and drained
• 3 sticks whole cinnamon sticks or 2 teaspoon dried ground cinnamon
• 1 teaspoon lemon zest
• Handful of chopped cilantro optional garnish
• 3 cups cooked couscous optional or rice to keep it gluten-free

Instructions

• In a large deep-frying pan or Dutch oven, add olive oil chopped onion, minced garlic, cumin, paprika, turmeric, allspice, cayenne pepper, coriander and sauté until translucent and aromatic about 1-2 minutes.
• Add ground lamb and salt and pepper to taste. Cook over medium heat until the lamb browns. Drain any extra oil as desired.
• Add tomato sauce, chicken broth, dried apricots, garbanzo beans (chickpeas), cinnamon sticks and cook for about 20 minutes or until the flavors have had a change to mingle. Remove the cinnamon sticks.
• Remove from heat. Add lemon zest and chopped cilantro and serve over a bed of cooked couscous or basmati rice. Enjoy!