Moroccan Lamb Stew

• 2 1/2-3 lb. lean lamb stew meat, cut in 1-inch pieces
• 3 tablespoons flour
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons unsalted butter
• 2 cups chicken broth
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon cayenne
• 1 large onion, chopped
• 12 dried apricots
• 1/4 cup raisins
• 3 slender carrots, peeled and cut in 3/4-inch pieces
• 2 medium parsnips, peeled and cut in 3/4-inch pieces

1. Place lamb in a bowl; toss with flour, 1/2 tsp. salt and pepper.
2. Melt butter in a large skillet over medium-high heat. Add half of lamb and cook until browned, about 7 minutes. Transfer to a slow cooker. Repeat with remaining lamb. Pour broth into skillet, add remaining 3/4 tsp. salt and scrape pan with a wooden spoon. Add liquid, spices, onion, apricots, raisins, carrots and parsnips to slow cooker. Cover and cook over low heat until lamb is tender, about 5 1/2 hours.

lean lamb stew meat, flour, kosher salt, pepper, unsalted butter, chicken broth, ground ginger, cinnamon, ground allspice, cayenne, onion, apricots, raisins, carrots, parsnips

Taken from www.myrecipes.com/recipe/moroccan-lamb-stew (may not work)