Cook at home

Moroccan Lamb and Chickpea Stew

Lamb simmered with cinnamon, ginger, tomatoes, chickpeas and apricots, served over couscous.

Ingredients

• 2 lb lamb leg, cut into 1 inch cubes
• 1 tsp salt
• 2 tbsp olive oil
• 2 onion, diced
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp paprika
• 2 cup canned tomatoes, crushed
• 2 cup beef broth
• 1 can chickpeas, drained
• 1/2 cup dried apricots, halved
• 1 1/2 cup couscous, uncooked
• 1/4 cup fresh cilantro, chopped

Steps

1. Pat the lamb dry and season with the salt. Brown it in the olive oil in a Dutch oven over medium-high heat in two batches, about 6 minutes per batch, then set aside.
2. Cook the onions for 6 minutes, then add the garlic, ginger, cumin, cinnamon, turmeric and paprika and stir for 1 minute.
3. Return the lamb and add the tomatoes and broth, bring to a simmer, cover and cook on low for 1 hour.
4. Stir in the chickpeas and apricots and simmer uncovered for 25 to 30 minutes, until the lamb is tender and the sauce is thick.
5. Place the couscous in a bowl, pour over 1 3/4 cups boiling water, cover for 5 minutes and fluff with a fork.
6. Serve the stew over the couscous, topped with cilantro.