Moroccan Lamb Stew

INGREDIENTS:
2 pounds well-trimmed boneless lamb shoulder, cut into 1 inch cubes
3 large garlic cloves, minced
2 teaspoons onion powder
2 teaspoons ground coriander
1 teaspoon fennel seeds
½ teaspoon cayenne pepper
1 tablespoon ground cumin
2 tablespoons chopped fresh mint
1 tablespoon minced peeled fresh ginger
1 lemon, zested and juiced
1 tablespoon tomato paste
2 cups chicken broth
1 cup dried apricots, chopped
16 ounce can garbanzo beans (chickpeas), drained
14.5 ounce can diced tomatoes
1 small sweet onion, diced
1 red bell pepper, chopped
Salt and pepper to taste

PREPARATION: 

1. Fill and preheat your sous vide water bath to 134°F (56°C).
2. Mix together all ingredients, except onion and bell pepper in a bowl along with the lamb and toss to coat.
3. In a skillet over medium heat, add onion and red pepper and cook until soft, about 10 minutes and add to the meat mixture and mix well.
4. Divide ingredients and place into two, 1 gallon sous vide pouches, evacuate as much air as possible and vacuum seal.
5. Submerge pouch completely by using your sous vide universal rack in the water bath and cook for 8 hours.
6. Remove the sous vide pouch from the water bath and ladle into individual bowls. Serve with toasted flatbread.