Golden Moroccan Lamb Stew This is comfort food at its most flavorful. 3-3 1/2 lbs. lamb (shoulder chops or stew meat), trimmed and cut into 1-inch pieces 3/4 tsp. KOSHER-STYLE FLAKE SALT 1/2 tsp. PENZEYS PEPPER 1/2 tsp. PENZEYS CINNAMON 1/2 tsp. GROUND CARDAMOM 1/2 tsp. CAYENNE PEPPER 1/2 tsp. GROUND CUMIN 1/4 tsp. GROUND CLOVES 1/2 tsp. POWDERED GINGER 1/2 tsp. GROUND CORIANDER 1 TB. olive oil 2 TB. butter (Brynne uses unsalted) 2 Cups chopped onion (2 large) 3 garlic cloves, minced 1 1/2 TB. fresh ginger, peeled and minced 3-4 tangerines or 2 large, sweet oranges, peeled and sectioned 1/2 Cup dried apricots, quartered 2/3  Cup peeled carrots, sliced thinly on an angle 1 15-oz. can chickpeas or garbanzo beans 1/4 Cup golden raisins 1 1/2 Cups low-sodium chicken broth 2/3 Cup freshly squeezed orange juice 1 TB. honey

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