Lamb Stew Moroccan Style

Heat oil in a large Dutch oven over medium heat. Add garlic and cook for 1 minute. Add lamb meat and onion and cook until meat is browned and onion is translucent, about 5 minutes. Add curry powder and soy sauce and cook 3 minutes more. Add red and yellow bell peppers and cook 3 to 5 minutes.

Add beef stock, coconut milk, sweet potato, dried apricots, dried pineapple, orange juice, raisins, and red pepper flakes to the Dutch oven with the lamb mixture. Reduce heat to a simmer and cook for 2 hours until meat is cooked through.