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 pepper; 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, divided; 1 large onion, finely chopped; 1 tablespoon tomato paste; 2 cups low-salt 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

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Moroccan Slow-Cooked LambBrian Leatart

Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.

Recipe notes

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