Moroccan Slow Cooked Lamb

Prep Time: 40 mins Cook Time: 1 hour 30 mins

INGREDIENTS

1 tbsp ground cumin
2 tsp ground coriander
1 1/2 tsp salt
1 tsp fennel seeds
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 kg trimmed boned lamb, cut into 1 1/2- to 2-inch pieces
4 tbsp olive oil, divided
1 large onion, finely chopped
1 tbsp tomato paste
2 cups chicken broth
1 400g can chickpeas, drained
1 cup dried apricots
2 large tomatoes, chopped
2 cinnamon sticks
1 tbsp minced fresh ginger
2 tsp (packed) grated lemon peel
2 tbsp chopped fresh coriander

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DIRECTIONS

STEP 1: Mix first 6 ingredients in large bowl.

STEP 2: Add lamb and toss to coat.

STEP 3: Heat 2 tablespoons oil in heavy large pan over medium-high heat.

STEP 4: Working in batches, add lamb to pan and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to pan between batches, about 8 minutes per batch.
 
STEP 5: Transfer lamb to another large bowl after each batch.

STEP 6: Add onion and tomato paste to drippings in pan. Reduce heat to medium; sauté until onion is soft, about 5 minutes.

STEP 7: Add broth, chickpeas, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.

STEP 8: Return lamb to pan and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.
 
STEP 9: Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper.

STEP 10: Transfer lamb and sauce to bowl. Sprinkle with coriander and serve.


NOTE: Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.