Lamb Sweet Potatro Stew

A simple stew with definite Moroccan flavors that combines protein, starch and fruit.

INGREDIENTS
2    tablespoons olive oil
1   medium white onion, chopped
1    pound lamb stew or other, cubed to ½ inch
3    cups low sodium chicken broth
½   preserved lemon, seeded and chopped or
            2 teaspoons lemon juice
2    teaspoons dried cilantro
1    teaspoon cinnamon
1    tablespoon garlic powder or 4 cloves garlic, minced
2    teaspoons ginger powder
1    tablespoon powdered cumin
1    tablespoon ground coriander
1    medium sweet potato, peeled, cubed ½ inch (about 1 cup)
½   cup dried apricots, halved

METHOD

Heat the olive oil over medium heat in a large skillet and ad the onions. Cook the onions, stirring often, for 4 to 5 minutes until they become translucent. Transfer to a bowl and set aside. Add the lamb to the skillet and brown the lamb well on all sides, stirring occasionally, for 6 to 7 minutes.

Place the cooked onions, broth, lemon, cilantro, cinnamon, garlic, ginger cumin and coriander into the skillet and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes. Add the sweet potato cubes and the dried apricots and cook, covered, for another 15 minutes. Remove from the heat and serve immediately.