Moroccan Slow Cooked Lamb

Name: 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

18 ingredients

10 steps

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

Mix first 6 ingredients in large bowl. Add lamb and toss to coat.
2

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

Transfer lamb to another large bowl after each batch.
5

Add onion and tomato paste to drippings in skillet.
6

Reduce heat to medium; saute until onion is soft, about 5 minutes.
7

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

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

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