Moroccan Lamb and Fruit Stew
| Yield: | 1 Servings |
| Categories: |
| 1 | ts | Crushed dried red pepper |
| 3/4 | ts | Ground turmeric |
| 3/4 | ts | Ground ginger |
| 3/4 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 2 | lb | Boneless leg of lamb; cut into 1" cubes |
| 2 | tb | Olive oil |
| 2 | lg | Onions; chopped |
| 3 | Cloves garlic; minced | |
| 14 1/2 | oz | Beef broth |
| 1 | tb | Cornstarch |
| 2 | tb | Cold water |
| 1 | c | Pitted dates |
| 1 | c | Dried apricot halves |
| Orange peel; optional | ||
| 1/4 | c | Toasted slivered almonds |
Advertisement