Moroccan Lamb Stew

Last night, by borrowing from various recipes online I created a delicious and easy recipe for Moroccan Lamb Stew. I made a similar recipe for my summer campers last summer, when we had a day of Moroccan culture and I served them a five-course meal under a large, white tent outdoors. We carried blankets, tablecloths and cushions outside and lounged luxuriously as we ate with our fingers. It was delicious in the hot weather, especially if spicy, but I think it makes a very cozy meal in midst of winter...reminiscent of the part of the world where many of our traditional stories originate. Since this is meant to be a blog about food, among other things, I want to share this mouth watering recipe with you:

Ingredients:

Spices:
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
a pinch of cayenne pepper (add more if you like a kick)
1/4 tsp ground cloves
2 tsp ground ginger
1 & 1/2 tsp of ground coriander
1 tsp ground cumin
1 tsp dried mint leaves
1 & 1/2 tsp salt
1/2 tsp ground black pepper

1 large onion, chopped
4 Tbsp olive oil
2 lbs organic cubed lamb stew meat
1 &1/2 cup organic chicken broth
1 chopped green bell pepper
3 chopped carrots
1 can chickpeas , rinsed and drained

Juice of 1 large orange (or a splash of orange juice)
3/4 cup quartered, dried apricots
1 & 1/2 Tbsp honey

Directions:
In a cast iron pot, sautee the onion in olive oil over med. heat till golden brown. In a separate bowl, combine the spices. Lower heat and add to onions after they are golden brown, stirring constantly. Add lamb meat and brown gently in pan, stirring constantly. Raise heat to med.

Once lamb is browned softly on all sides, add the chicken broth, green pepper and carrots. Bring to boil, then simmer for 45 min.-1 hour with lid half on.

Add chickpeas, orange juice, apricots and honey and simmer for 15 min. more.

Serve with fresh couscous cooked in boiled, diluted orange juice. You can add nuts and dried fruits to your couscous as you like.