Moroccan Lamb Stew

Ingredients

  • 2 1/2-3 lb. lean lamb stew meat, cut in 1-inch pieces
  • 3 tablespoons flour
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 2 cups chicken broth
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon cayenne
  • 1 large onion, chopped
  • 12 dried apricots
  • 1/4 cup raisins
  • 3 slender carrots, peeled and cut in 3/4-inch pieces
  • 2 medium parsnips, peeled and cut in 3/4-inch pieces

Description

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