Easy Moroccan Lamb Stew Recipe

Olive oil

large yellow onion, chopped

carrots, cubed

Yukon gold potatoes (or any small potatoes), peeled, cubed

boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)

large garlic cloves, roughly chopped

dried apricots

cinnamon stick

bay leaf

ground allspice

ras el hanout (Moroccan spice blend)

ground ginger

canned plum tomatoes, cut in halves

low-sodium beef broth

chickpeas