Moroccan Lamb Stew with Chickpeas and Prunes

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Directions

• 1. Step 1Preheat oven to 325 levels. Spread lamb on a gargantuan sheet tray and pat dry. In a puny bowl, lope collectively coriander, cumin, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper, then sprinkle over lamb and toss neatly to coat.
  2. Step 2Heat 2 tablespoons olive oil in a gargantuan ovenproof Dutch oven over medium-high heat. Organize 1/3 of lamb in pot in a single layer and cook dinner, stirring every so often, until deep golden brown, 6 to 8 minutes. Switch lamb to a gargantuan bowl; arena apart. Repeat with leisure of lamb, along side 1 tablespoon olive oil for each batch.
  3. Step 3Add onions to pot, reduce heat to medium, and cook dinner, stirring typically, until softened and golden brown, about 10 minutes. Add tomato paste and cook dinner, stirring steadily, for 2 minutes. Shuffle in broth, scraping up any browned bits. Return lamb and its accumulated juices to pot. Add 2 cups water, cinnamon, and 1 teaspoon salt; lope neatly and produce to a boil. Duvet pot with lid and cook dinner in oven until lamb is merely soft, about 1 1/2 hours.
  4. Step 4Pronounce pot; lope in chickpeas, dried fruit, and carrots. (Add extra water if stew appears to be like dry.) Duvet pot; continue to cook dinner until lamb is terribly soft, about 45 minutes. If desired, speak pot and cook dinner until thickened, 20 to 25 minutes extra. About 15 minutes ahead of serving, prepare couscous following kit directions.
  5. Step 5Establish stew from oven; discard cinnamon. Season to taste with salt and pepper. Ladle stew over couscous; encourage.