Moroccan Lamb Stew

• 1.5 lb of cubed stewing lamb
• 4 Tbs olive oil
• 2 yellow onions
• 3 carrots
• 1/2 cup of flour
• salt and pepper
• 3 cloves of garlic (minced)
• 1 tsp ground cumin
• 1/4 tsp saffron
• 1 tbs minced ginger
• 2 1/2 cup beef stock
• 1 cup crushed tomatoes
• 1 cup chopped dry dates
• grated zest and juice of 1 orange
• 2 Tbs fresh parsley

1. Preheat oven to 350 degrees
2. In dutch oven, heat 1 tbs oil
3. Saute onions (5 min.) and carrots (3 min.) (medium heat)
4. Set aside in a bowl
5. Pat lamb dry
6. Shake lamb in a plastic bag with flour, salt and pepper
7. Add 3 tbs of oil to dutch oven and saute lamb (medium/high heat)
8. Brown (4-5 min.) and set aside.
9. Return onion and lamb to pot
10. Add garlic, cumin, saffron and ginger
11. Add stock and bring to boil
12. Cover pot and bake 1-1.5 hrs.
13. If sauce is too thin, remove meat and veggies and bring to a high boil

lamb, olive oil, yellow onions, carrots, flour, salt, garlic, ground cumin, saffron, ginger, beef stock, tomatoes, dates, orange, parsley

Taken from www.epicurious.com/recipes/member/views/moroccan-lamb-stew-50112249 (may not work)