Moroccan Slow Cooked Lamb

Ingredients

• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1 teaspoon fennel seed
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 1/2 lbs trimmed boneless lamb shoulder, cut into 1 1/2- to 2-inch pieces
• 4 tablespoons olive oil, divided
• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 2 cups low sodium chicken broth

• 1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)
• 1 cup dried apricot (about 5 ounces)
• 2 large plum tomatoes, chopped
• 2 cinnamon sticks
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons packed grated lemon peel
• 2 tablespoons chopped fresh cilantro

Directions

1. 1

   Mix first 6 ingredients in large bowl. Add lamb and toss to coat.

2. 2

   Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

3. 3

   Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch.

4. 4

   Transfer lamb to another large bowl after each batch.

5. 5

   Add onion and tomato paste to drippings in skillet.

6. 6

   Reduce heat to medium; sauté until onion is soft, about 5 minutes.

7. 7

   Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.

8. 8

   Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.

9. 9

   Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.).

10. 10

    Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.