3 Tablespoons olive oil (divided)
2 pounds lamb (cut for stew)
1 inch fresh ginger (minced)
2 cloves garlic (*minced)
1 Tablespoon cumin
2 teaspoons paprika
1 teaspoon cinnamon
1 teaspoon lemon zest
sea salt and pepper (to taste)
12 ounces chicken broth (homemade is best)
2 medium carrots (chopped 1/2 inch thick)
1 1/2 cups castelvetrano olives (whole, pitted preferred)
1/2 cup dried apricots (*chopped)
2 Tablespoons arrowroot starch



Heat 2 tablespoons oil over medium heat. Add the lamb and brown, about 3 to 4 minutes each side. Remove the lamb (and drippings) from the pot and set aside.
Add another tablespoon of oil to the pot and reduce the heat to medium. Add the ginger and garlic and cook until sticky and fragrant, about 3 to 4 minutes. Add the cumin, paprika, cinnamon, lemon zest, salt and pepper, and cook until it becomes paste-like, stirring constantly, about two minutes. Return the meat to the pan, add the chicken broth and bring to a boil. Then immediately reduce to a simmer. Cover and cook for 1 1/2 hours.
Taste the sauce and adjust the seasonings, if necessary. Add the carrots and cook for fifteen minutes. Then add the apricots and olives, cooking for another five minutes.
Meanwhile, create a slurry with the arrowroot starch: place the arrowroot in a small bowl; add a few tablespoons of sauce from the pot to the bowl; then stir until well combined. Do not attempt to skip this step, because if you add arrowroot directly to the pot, you will only end up with lumps.
Add the slurry back to the pot, stirring until well combined. Simmer on medium for about three minutes until stew has reached desired thickness. Do not overcook or the arrowroot starch will begin to break back down.
Serve with cauliflower “rice” pilaf (**see recipe below).

*Use garlic-infused oil, or omit for low FODMAPs (there is plenty of flavor already without the garlic!). Also, apricots should be avoided on lowFODMAPs, so use sparingly, or let them flavor the sauce, but don’t eat them on your plate. Give them to your kids instead.