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Moroccan Lamb Stew

['2 pounds lamb stew meat, cut into 1-inch cubes', 'Sea salt or pink Himalayan sea salt to taste', 'Black pepper to taste (if tolerated)', '1/2 teaspoon ground cinnamon', '2 tablespoons coconut oil', '1 small onion, chopped', '4 cloves garlic, minced', '1 (2-inch) piece fresh ginger, peeled and minced', '2 tablespoons chopped fresh rosemary', '1 tablespoon apple cider vinegar', '1/2 cup homemade or store-bought bone broth', '1/2 cup water', '2 small oranges, zested and juiced', '4 cups chopped carrots', '2 tablespoons minced fresh dates', '1/2 cup chopped fresh cilantro', 'for garnish (optional)']

In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
Add the onion and cook for 3 minutes, or until it begins to brown slightly.
Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
Serve warm garnished with cilantro.

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