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Moroccan- Style Lamb Stew

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Ingredients

2 tablespoons vegetable oil

1 1/2 pounds boneless lamb shoulder, cut into 1-inch chunks

2 large onions, chopped

1 clove garlic, minced

1 can (14.5 ounces) crushed tomatoes

1 cup chicken broth, store-bought or homemade

1/2 cup golden raisins

3/4 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cinnamon

1/2 cup chopped cilantro

1/2 cup natural (unblanched) almonds, coarsely chopped, for serving

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