Moroccan Lamb Stew
Ingredients
2 pounds lamb (cut/s of choice, diced)
4 tablespoons spice blend (Ras El Hanout)
2 sweet potatoes (peeled and diced)
1 red bell pepper (diced)
1 cup apricots (diced)
1 can crushed tomatoes
3 tablespoons clarified butter (or Ghee)
Directions
Put the Ras El Hanout spice blend in a hot, dry, frying pan and roast it for a little while. Add the lamb and stir so all pieces are coated evenly in the spices. Add the clarified butter/ghee and quickly sear the meat.
Put the meat and the rest of the ingredients in a slow-cooker, set it on Low for 7-8 hours, then you’re done!
