Moroccan Lamb And Apricot Stew

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4 tablespoons olive oil

2 1/2-lb. boneless leg of lamb, trimmed, cut into 1 1/2-inch pieces


1 1/2 onions, chopped

4 cloves garlic, finely chopped

1 1/2 cups low-sodium chicken broth

1 1/2 cups orange juice

1 tablespoon grated orange zest

1 cinnamon stick

1 1/2 cups dried apricots, halved

3 1/2 tablespoons chopped fresh mint

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