Moroccan Lamb and Beef Stew

• 2 pounds Lamb Shoulder, Cut Into Cubes
• 2 pounds Beef Chuck, Cut Into Cubes
• 2 Tablespoons Vegetable Or Grape Seed Oil Or Butter
• 3/4 cups Flour
• 1 teaspoon Salt
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 whole Medium Onions, Diced
• 4 whole Carrots, Peeled And Diced
• 2 whole Medium Turnips, Peeled And Diced
• 3 whole Cloves Garlic
• 23 cups Dried Apricots
• 23 cups Prunes, Pitted
• 3 cups Beef Broth (Add An Extra Cup If Needed)

1. 1.
2. Trim any excess fat from the meat.
3. Heat a large pot with oil and flour the cubes in a bowl.
4. Shake them well and place them in the pot, being sure not to crowd them.
5. As they cook, remove to a plate or rack.
6. 2.
7. Put all of the browned meat back in the pan and sprinkle with salt, cinnamon, ginger and pepper.
8. Then add the vegetables, garlic and dried fruit.
9. Pour in enough broth to barely cover the meat and bring it to a boil.
10. Lower the heat so the bubbles percolate.
11. Cover and simmer gently for 2 hours until tender.
12. Skim off any excess fat from the surface with a spoon.
13. Serve with couscous (Israeli couscous is my favorite).
14. This also is good when made ahead of time and allowed to sit so the flavors develop.

shoulder, beef, vegetable or grape, flour, salt, cinnamon, ground ginger, freshly ground black pepper, onions, carrots, garlic, beef broth

Taken from tastykitchen.com/recipes/main-courses/moroccan-lamb-and-beef-stew-2/ (may not work)