Moroccan Lamb Stew

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
818
FAT
189%
CHOL
82%
SOD
29%

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Ingredients for 6 servings

4 Tbs. olive oil

2 yellow onions, finely chopped

3 carrots, peeled and chopped

3 lb. cubed lamb for stewing

1⁄2 cup all-purpose flour

Salt and freshly ground pepper, to taste

3 garlic cloves, minced

1 tsp. ground cumin

1⁄4 tsp. saffron threads

1 Tbs. peeled and minced fresh ginger

2 1⁄2 cups beef stock

1 cup canned crushed tomatoes

1 cup chopped dried dates

Grated zest and juice of 1 orange

2 Tbs. finely chopped fresh flat-leaf parsley

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