Components
6 Servings
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 sunless pepper
2
1/2 kilos trimmed boned lamb shoulder, minimize into 1 1/2- to 2-trudge objects
4
tablespoons olive oil, divided
1
neat onion, finely chopped
1
tablespoon tomato paste
2
cups low-salt rooster broth
1
15 1/2-ounce can garbanzo beans (chickpeas), drained
1
cup dried apricots (about 5 oz)
2
neat plum tomatoes, chopped
2
cinnamon sticks
1
tablespoon minced peeled new ginger
2
teaspoons (packed) grated lemon peel
2
tablespoons chopped new cilantro
Preparation
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Step 1
Mix first 6 factors in neat bowl. Add lamb and toss to coat. Warmth 2 tablespoons oil in heavy neat skillet over medium-excessive warmth. Working in batches, add lamb to skillet and cook until browned on every side, turning infrequently and adding 2 extra tablespoons oil to skillet between batches, about 8 minutes per batch. Switch lamb to 1 other neat bowl after every batch.
Step 2
Add onion and tomato paste to drippings in skillet. Lower warmth to medium; sauté until onion is mushy, 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. Lower warmth to low, conceal, and simmer until lamb is factual mushy, about 1 hour. Whisper and simmer until sauce thickens ample to coat spoon, about 20 minutes. Season with salt and pepper. DO AHEAD Would possibly maybe even be willing 1 day forward. Frigid a bit. Refrigerate uncovered until cool, then conceal and abet chilled. Rewarm over medium-low warmth, stirring infrequently.
Step 3
Switch lamb and sauce to bowl. Sprinkle with cilantro and wait on.
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