Easy Moroccan Ground Lamb Stew

Easy Moroccan Ground Lamb Stew is a delicious less than 30-minute meal with irresistible warming spices, chickpeas (garbanzo beans) and apricots for a quick one pot weekday meal.

Ingredients:
1 T olive oil
1 onion, chopped
3 cloves garlic, minced
1 T cumin ground
1 t paprika ground
2 t turmeric ground
1 t allspice ground
¼ t cayenne pepper dried ground, optional
½ t coriander (cilantro)
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 t dried ground cinnamon
1 t 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!

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