Sear lamb in sauté pan with oil until browned.
Add onions and garlic and sauté until browned, about 3-4 minutes.
Add cinnamon and saffron and cook for 2 minutes.
Add in flour, stir to combine. Add in stock and apricots and simmer for 1 hour until meat is tender.
Remove cinnamon stick. Season with salt and pepper and Tabasco and serve over couscous.
Kindly Submitted by “The Everything Post-Weight Loss Cookbook”
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