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Moroccan Lamb or Chicken Stew

List of Ingredients




1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/4 tsp ground cloves
3 1/2 pounds lamb shoulder, cut into 1-inch pieces
OR skinless chicken pieces.
1 can chickpeas, drained
2 Tbs oil
5 cups chopped onions
2 tsp minced fresh ginger
1 cup water
2/3 cup dried apricots, quartered
1 tsp white wine vinegar
1 tsp sugar


Recipe



Mix first 4 ingredients in large bowl. Add lamb and toss to coat. Heat oil in heavy large pot over medium-high heat. Add chopped onions, saute until tender and golden, about 10 minutes. Add lamb, sprinkle with salt. Saute until brown, about 5 minutes. Add minced ginger, stir 1 minute. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour. Add chickpeas and apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes. Stir in vinegar and sugar. Season to taste with salt.

Serves 4.