Slow-Cooked Moroccan Lamb with Apricots, Almonds, and Couscous

Ingredients

• 1.5 lbs lamb stew meat, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon saffron threads
• 1/2 cup dried apricots, chopped
• 1/4 cup slivered almonds, toasted
• 4 cups vegetable broth
• Salt and pepper to taste
• Cooked couscous for serving
• Fresh cilantro for garnish

Instructions

1. Season the lamb with salt and pepper.
2. In a large skillet or Dutch oven, brown the lamb in batches over medium-high heat. Remove and set aside.
3. Add the onion to the skillet and cook until softened, about 5 minutes.
4. Add the garlic and ginger and cook for 1 minute more.
5. Stir in the cumin, coriander, turmeric, and saffron.
6. Return the lamb to the skillet or Dutch oven.
7. Add the apricots and vegetable broth.
8. Bring to a simmer, then transfer to a slow cooker.
9. Cook on low for 6-8 hours, or on high for 3-4 hours, until the lamb is very tender.
10. Stir in the toasted almonds.
11. Serve over cooked couscous, garnished with fresh cilantro.