Moroccan Slow Cooked Lamb

Name: Moroccan Slow Cooked Lamb
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp ground cumin; 2 tsp ground coriander; 1.5 tsp salt; 1 tsp fennel seed; 0.5 tsp cayenne pepper; 0.5 tsp ground black pepper; 2.5 lb trimmed boneless lamb shoulder; 4 tbsp olive oil; 1 large onion; 1 tbsp tomato paste; 2 cup low sodium chicken broth; 1 can garbanzo beans (15 1/2 ounce); 1 cup dried apricot; 2 large plum tomatoes; 2 cinnamon sticks; 1 tbsp minced peeled fresh ginger; 2 tsp packed grated lemon peel; 2 tbsp chopped fresh cilantro

Gently simmered lamb, chickpeas and coriander, warmed with cumin and fennel seed. It's finished with cilantro.

1 hr 40 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 80 min · 100 min total
Difficulty: medium

1
Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in 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 2 more tablespoons oil to skillet between batches, about 8 minutes per batch.
8 min
3
Transfer lamb to another large bowl after each batch. Add onion and tomato paste to drippings in skillet.
4
Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.
5 min
5
Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.
60 min
6
Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.).
20 min
7
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.