Moroccan Slow-Cooked Lamb

epicurious.com

Ian C

1 tablespoon ground cumin

2 teaspoons ground coriander

1 ½ teaspoons salt

1 teaspoon fennel seeds

½ teaspoon cayenne pepper

½ teaspoon ground black pepper

2 ½ pounds trimmed boned lamb shoulder, cut into 1 ½- to 2-inch pieces

4 tablespoons olive oil, divided

1 large onion, finely chopped

1 tablespoon tomato paste

2 cups low-salt chicken broth

1 15 ½-ounce can garbanzo beans (chickpeas), drained

1 cup dried apricots (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 at epicurious.com

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