Cumin. Ginger, Black Pepper, Coriander, Allspice, Caraway, Cinnamon, Cayenne, Cloves, Turmeric,
Recipe to prepare Moroccan Lamb Stew:
Place 2-3 pounds trimmed boned lamb, cut into pieces in a bowl, toss and coat with 2tbsp Moroccan seasoning, 1tbsp olive oil, and 1 1/2tsp salt, set aside. In a cooking pan heat 2-3tbsp olive oil, add the seasoned lamb, stir and cook until browned, transfer them in bowl. In the pan sauté 1 chopped onion with 1tbsp tomato paste, add 2 cups water or chicken broth, 1 cup chopped tomatoes, 1tbsp minced ginger, 6-10pcs apricot, 3 pcs peeled & cut carrots & 1 tsp dried lemon peel, bring to boil. Add the browned lamb, bring to boil again, cover and simmer until the meat is tender (50-60min). Uncover and cook at low heat until the gravy is thick. Season with salt & pepper to taste. Serve in a plate, garnished with chopped cilantro and lemon wedge and with rice or couscous.
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