One-pot Moroccan Lamb

Ingredients

  * 1 tbsp vegetable oil
  * 1 lb 8 oz lean boneless lamb, cubed
  * 2 cups beef or chicken stock
  * 2 small onions, chopped
  * 1/2 cup pitted prunes, halved
  * 1/2 cup dried apricots, halved
  * 1 tsp ground ginger
  * 1 tsp ground cinnamon

Directions

1. Heat the oil in a large saucepan. Add the meat in small batches and cook over medium heat for 2 minutes, or until well browned. Return all the meat to the pan.

2. Add the stock, onions, prunes, apricots, ginger and cinnamon and season with pepper. Bring to a boil, then reduce heat and simmer, covered for 1 hour or until the meat is tender. Garnish with toasted slivered almonds and serve with rice or couscous.

References

The Quick Recipe Cookbook