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Moroccan Slow-Cooked Lamb

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Moroccan Slow-Cooked Lamb

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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