Ingredients
2 cups of diced lamb
1 onion, chopped
2 cloves of garlic, minced
1 can (400g) of diced tomatoes
1 cup of chicken broth
1 tablespoon of olive oil
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 cup of dried apricots, chopped
2 cups of cooked couscous
Method
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it turns soft. Include the minced garlic and continue to cook for another minute until fragrant.
Next, add the diced lamb to the pot. Stir in the ground cumin and ground coriander. Cook everything together for about 10 minutes until the meat starts to brown.
After the lamb is browned, pour in the canned tomatoes and chicken broth. Bring the mixture to a simmer, then reduce the heat. Cover the pot and let it cook for 30 minutes, checking occasionally.
Add the chopped dried apricots to the pot and cook for another 15 minutes. The lamb should be tender by now and the sauce thickened.
Serve the lamb mixture over the prepared couscous.
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