Moroccan Spiced Lamb Stew

Ingredients

Lamb, cut into chunks

2 pounds

Olive oil

2 tablespoons

Onions, chopped

2 medium

Garlic, minced

4 cloves

Ground cumin

2 teaspoons

Ground coriander

2 teaspoons

Ground cinnamon

1 teaspoon

Ground turmeric

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Carrots, sliced

2 large

Canned tomatoes, diced

1 can (14 oz)

Chicken stock

4 cups

Canned chickpeas, drained and rinsed

1 can (15 oz)

Fresh coriander, chopped

1/4 cup, for garnish

Salt and pepper

to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the lamb chunks in batches, browning them on all sides. Remove the browned lamb from the pot and set aside.
3. In the same pot, add the chopped onions and minced garlic. Sauté until softened and fragrant, about 5 minutes.
4. Stir in the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper, cooking for an additional minute to release the spices' aroma.
5. Return the browned lamb to the pot, and add the diced tomatoes, chicken stock, sliced carrots, and chickpeas. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for approximately 1.5 hours or until the lamb is tender and the flavors meld beautifully.
7. Season with salt and pepper to taste, and stir in the fresh coriander just before serving.