Moroccan Lamb Stew

Name: Moroccan Lamb Stew
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1 lb of lean lamb cut into chunks; 3 tbs olive oil; 1/2 tsp ground ginger; 1/2 tsp turmeric; 2 medium ripe tomatoes, cubed; 1/2 cup chopped onions; 1 cup of canned or cooked chickpeas, drained; 1/2 tsp coriander seed, crushed; 2 quarts of chicken or lamb stock; kosher salt and fresh cracked black pepper to taste; 2 eggs well beaten; 1 and 1/2 tbs lemon juice; ground cinnamon to taste

Ingredients

1 lb of lean lamb cut into chunks
3 tbs olive oil
1/2 tsp ground ginger
1/2 tsp turmeric
2 medium ripe tomatoes, cubed
1/2 cup chopped onions
1 cup of canned or cooked chickpeas, drained
1/2 tsp coriander seed, crushed
2 quarts of chicken or lamb stock
kosher salt and fresh cracked black pepper to taste
2 eggs well beaten
1 and 1/2 tbs lemon juice
ground cinnamon to taste

In a large sauce pan or stock pot, add the olive oil.
Using medium high heat brown the lamb on all sides.
Once the lamb has started to brown add the ginger and turmeric.
Raise the heat to high and add the tomatoes, onions, chickpeas, coriander and broth.
Season with salt and pepper.
Bring to a boil, then cover the pot and reduce the heat to low.
Simmer uncovered for about an hour, or until the lamb is tender.
Remove from the heat and slowly add the eggs, stirring constantly.
Gently stir in the lemon juice and cinnamon.