Slow Cooked Moroccan Lamb Stew

Slow Cooked Moroccan Lamb Stew

from epicurious

• 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

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. 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. Transfer lamb to slow cooker.

2 Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add a little broth and scrap up brown bits, add to slow cooker.

3. Add garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel to slow cooker. Cook on low for 7-8 hours. 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.)

Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve over rice.