Moroccan Lamb Stew With Apricots and Dates
This easy Moroccan dish freezes well. It cooks into a thick, comforting and tasty stew. I suggest serving it with couscous.Serves 41 1/2 pound boneless lamb leg, trimmed and cut into 1 1/2 inch cubes1 teaspoon ground cumin1/4 teaspoon ground cinnamon1 teaspoon ground ginger1 teaspoon ground coriander1/2 teaspoon cayenne pepper2 tablespoons olive oil, divided1 medium onion, peeled and coarsely
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