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)

How To Make It:

1. Put the Ras El Hanout spice blend in a hot, dry, frying pan and roast it for a little while.

2. Add the lamb and stir so all pieces are coated evenly in the spices.

3. Add the clarified butter/ghee and quickly sear the meat.

4. 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!

5. Serve over Cauliflower Tabbouleh!