2 lb shoulder or leg of lamb, trimmed and cubed into 1 inch chunks
3 Tablespoons olive oil
4 Tablespoons CuisineMentor Moroccan Chicken Spice Blend
1 onion finely chopped
3 cloves garlic, chopped
2-3 cups chicken broth
1 cup dried prunes
1 cup dried apricots
2 large Tablespoons honey
½ lemon, juiced
Salt and pepper

Put the lamb in a large, heavy bottom pot. Add oil, CuisineMentor Moroccan Chicken Spice Blend, onions and garlic. Stir over medium heat until well blended. Add 2 cups broth to cover lamb . Cover and simmer gently for 1 ½ hours, add more broth if necessary.

Add prunes, apricots, honey and lemon juice. Stir, re-cover and simmer 30 minutes longer. Serve hot over couscous and with a crisp salad or a plain steamed vegetable.
Serves 6

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