Moroccan-style Lamb

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 tablespoon cumin
• 2 teaspoons coriander
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper (or to taste)
• black pepper (optional)
• 3 lbs lamb shoulder, cut into about 2-inch pieces (or smaller)
• 4 -6 tablespoons oil
• 2 onions, chopped
• 2 tablespoons garlic (or to taste)
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 1 (15 ounce) can chickpeas, drained (garbonzo beans)
• 4 large plum tomatoes, chopped (or use one 28-ounce whole tomatoes, chopped and drained slightly in place of fresh tomatoes)
• 1 -2 cinnamon stick
• 2 teaspoons minced fresh ginger
• 1 1/2 cups dried apricots, coarsley chopped (or to taste)
• 3 tablespoons whipping cream (optional)
• cooked basmati rice or cooked rice

Recipe

• 1 in a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using).
• 2 add in the lamb; toss well to coat.
• 3 heat oil in a large skillet or dutch oven, and brown the lamb well on all sides, turning occasionally adding in more oil if needed; transfer lamb to a bowl.
• 4 add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes, then add in garlic and saute for 1 minute.
• 5 add in broth and chick peas, chopped tomatoes, cinnamon stick and ginger; bring to a boil, scraping up any browned bits with a wooden spoon.
• 6 add the browned lamb back to the skillet and bring to a boil.
• 7 reduce heat to low, cover and simmer until the lamb is tender (about 1-1/2 hours, or more or less) adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time.
• 8 add/stir in the whipping cream at this point and simmer for a couple of minutes, only for a creamier sauce if not just omit.
• 9 transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous.