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Sprinkle meat with 1/2 teaspoon of the salt. Heat oil in a large pot over medium-high heat. Add half of the meat and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining meat.
Lower heat to medium and add onion and garlic to the pot. Cook, stirring frequently, until onion is browned, about 6 minutes. Stir in coriander, cumin, cinnamon and cayenne, and cook until fragrant, about 30 seconds. Add broth, tomatoes, meat and remaining salt, and bring to a boil. Lower heat, cover the pot, and simmer until meat is tender, about 1 1/4 hours, stirring the stew occasionally. Add carrots, garbanzo beans and apricots, and cook until meat and carrots are very tender, about 20 minutes.
While carrots cook, prepare couscous. Serve stew over couscous, garnished with mint.