The Kitchen
Moroccan Lamb Stew
4 lbs lamb, leg meat
1.5 cups beef broth
3/4 cup chopped figs
5 - 7 garlic cloves
1/2 onion chopped
3/4 cup dried apricots
2 teaspoons black pepper
1/2 cup red wine
2 Tablespoons Moroccan Spice Rub*
Roast 1.5 hours covered, 20 minutes covered
*Moroccan Spice Rub
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/4 teaspoon cayenne
1/2 teaspoon all spice
1/2 teaspoon cloves
