Greek Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 Yukon gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of lamb stew meat
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 ½ tsp ras el hanout Moroccan spice blend (find it here)
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef broth
1 15-oz can chickpeas

Directions
Preheat oven to 350 degrees

In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.

In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.

In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.

Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.

Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.

Cover the pot and place in preheated oven (at 350) for 1 ½ hours (check halfway through to add water or broth if needed).

Stir in the chickpeas, cover and return to the oven for another 30 minutes.

Remove from the oven and serve hot with rice or couscous.

Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Yield: 6-7 servings