Moroccan Slow-Cooked Lamb
From darbar 18 years ago
- 90 minutes to make
- Serves 6
We had this over cracked wheat (Bulghur) with slivered almonds, chopped chives, mint and cilantro sprinkled on top. Amazing!
Ingredients
- 1 tablespoon ground cumin shopping list
- 2 teaspoons ground coriander shopping list
- 1 1/2 teaspoons salt shopping list
- 1 teaspoon fennel seeds shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1/2 teaspoon ground black pepper shopping list
- 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces shopping list
- 4 tablespoons olive oil, divided shopping list
- 1 large onion, finely chopped shopping list
- 1 tablespoon tomato paste shopping list
- 2 cups low-salt chicken broth shopping list
- 1 15 1/2-ounce can garbanzo beans (chickpeas), drained shopping list
- 1 cup dried apricots (about 5 ounces) shopping list
- 2 large plum tomatoes, chopped shopping list
- 2 cinnamon sticks shopping list
- 1 tablespoon minced peeled fresh ginger shopping list
- 2 teaspoons (packed) grated lemon peel shopping list
- 2 tablespoons chopped fresh cilantro shopping list
How to make it
- 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 another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. 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. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. 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.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
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