Moroccan Slow Cooked Lamb

Ingredients

• ground cumin
• ground coriander
• salt
• fennel seed
• cayenne pepper
• ground black pepper
• boneless lamb shoulder
• olive oil
• onion
• tomato paste
• low sodium chicken broth
• garbanzo beans
• dried apricot
• plum tomatoes
• cinnamon sticks
• fresh ginger
• lemon peel
• fresh cilantro

Preparation

1. 1mix first 6 ingredients in large bowl
2. 2add lamb and toss to coat
3. 3heat 2 tablespoons oil in heavy large skillet over medium-high heat
4. 4working 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
5. 5transfer lamb to another large bowl after each batch
6. 6add onion and tomato paste to drippings in skillet
7. 7reduce heat to medium
8. 8saut until onion is soft , about 5 minutes
9. 9add broth , garbanzo beans , apricots , tomatoes , cinnamon sticks , ginger , and lemon peel and bring to boil , scraping up browned bits
10. 10return lamb to skillet and bring to boil
11. 11reduce heat to low , cover , and simmer until lamb is just tender , about 1 hour
12. 12uncover and simmer until sauce thickens enough to coat spoon , about 20 minutes
13. 13season with salt and pepper
14. 14transfer lamb and sauce to bowl
15. 15sprinkle with cilantro and serve