Moroccan Slow-Cooked Lamb

6 servings

25 min prep1 hr 20 min cook

Ingredients

1 tbsp

ground cumin

2 tsp

ground coriander

1.5 tsp

salt

1 tsp

fennel seeds

0.5 tsp

cayenne pepper

0.5 tsp

ground black pepper

2.5 lb

trimmed boned lamb shoulder

4 tbsp

olive oil

1 count

large onion

1 tbsp

tomato paste

2 cup

low-salt chicken broth

15.5 oz

garbanzo beans (chickpeas)

1 cup

dried apricots

2 count

large plum tomatoes

2 count

cinnamon sticks

1 tbsp

minced peeled fresh ginger

2 tsp

grated lemon peel

2 tbsp

fresh cilantro

•
Mix ground cumin, ground coriander, salt, fennel seeds, cayenne pepper, and black pepper in a large bowl
•
Cut trimmed boned lamb shoulder into 1 1/2- to 2-inch pieces
•
Add lamb to the spice mixture and toss to coat
•
Finely chop the large onion
•
Chop the 2 large plum tomatoes
•
Mince and peel the fresh ginger
•
Grate the lemon peel
•
Drain the garbanzo beans

1.
Heat 2 tablespoons olive oil in a heavy large skillet over medium-high heat
2.
Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding the remaining 2 tablespoons olive oil between batches, about 8 minutes per batch, then transfer lamb to a large bowl after each batch
3.
Add onion and tomato paste to the drippings in the skillet and reduce heat to medium, sautéing until onion is soft, about 5 minutes
4.
Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to a boil, scraping up any browned bits
5.
Return lamb to the skillet and bring to a boil, then reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour
6.
Uncover and simmer until sauce thickens enough to coat a spoon, about 20 minutes, then season with salt and pepper
7.
Transfer lamb and sauce to a serving bowl, sprinkle with cilantro, and serve