Moroccan Lamb Stew

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2 1/2-3 lb. lean lamb stew meat, cut in 1-inch pieces

3 tablespoons flour

1 1/4 teaspoons kosher salt

1/4 teaspoon pepper

2 tablespoons unsalted butter

2 cups chicken broth

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon cayenne

1 large onion, chopped

12 dried apricots

1/4 cup raisins

3 slender carrots, peeled and cut in 3/4-inch pieces

2 medium parsnips, peeled and cut in 3/4-inch pieces

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