Moroccan lamb stew recipe

Ingredients

• 1 teaspoon sea salt
• ½ teaspoon cinnamon
• 2 pounds lamb stew meat
• 2 tablespoons solid cooking fat
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 inch piece ginger, minced
• 2 tablespoons fresh rosemary, minced
• 1 tablespoon apple-cider vinegar
• ½ cup bone broth
• ½ cup filtered water
• 2 small blood oranges, zest reserved and juiced
• 4 cups carrots, chopped
• 5 dates, minced
• 1 teaspoon orange zest
• ¼ cup fresh cilantro, chopped

1. In a small bowl, combine the cinnamon and sea salt, and use to coat the lamb.
2. Heat the solid fat in a heavy-bottomed pot on medium heat, and when it is ready, brown the stew meat (2-3 minutes). Remove the meat and set aside. Add the onion and cook for 3 minutes, stirring. Next add the garlic, ginger, and rosemary, and cook another couple of minutes, until fragrant.
3. Add the apple-cider vinegar, bone broth, water, lamb, dates, carrots, and blood orange juice to the pot and bring to a boil. Turn down to a bare simmer, cover, and cook for about 1 hour 30 minutes, until lamb and veggies are all tender.
4. Stir in the orange zest. Serve garnished with cilantro.