Moroccan Slow-Cooked Lamb

Name: Moroccan Slow-Cooked Lamb
Yield: Makes 6 servings
Ingredients: 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 1/2 teaspoons salt; 1 teaspoon fennel seeds; 1/2 teaspoon cayenne; 1/2 teaspoon ground black pepper; 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces; 4 tablespoons olive oil; 1 large onion, finely chopped; 1 tablespoon tomato paste; 2 cups low-sodium chicken broth; 1 (15 1/2-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

November 7, 2012

Get a taste of North Africa with this lamb slow-cooked with stewed apricots, tomatoes, cinnamon, ginger, and lemon. To complete the Moroccan theme, serve the winter stew atop couscous. Alternatively, pair it with crusty bread for a heartier meal. Just be sure to save some leftovers, as the meat will be even tastier the following day.

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