Moroccan Lamb And Lentil Stew (Zone)

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Ingredients

16 ounce(s) boneless lamb meat, trimmed of fat cubed

1/2 teaspoon(s) ground cumin

1 teaspoon(s) finely ground fresh ginger or 1/4 t. dried ginger

1/8 teaspoon(s) to 1/4 t cayenne or ancho pepper

1 clove(s) garlic (large) minced

2 bay leaves

1/2 pound(s) baby carrots, halved

1 1/2 cup(s) red onion, cut into 1/2 inch dice

1/2 cup(s) chopped celery

2 cup(s) drained, canned, cooked unsalted lentils

1 can(s) 14 1/2 oz diced tomatoes with juice

1 tablespoon(s) dark miso or tamari

1/2 cup(s) minced fresh cilantro

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