Moroccan Slow-Cooked Lamb

Name: Moroccan Slow-Cooked Lamb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 439 grams garbanzo beans (chickpeas), drained; 1 teaspoons cayenne pepper; 2 cinnamon sticks; 142 grams cup dried apricots (about; 1 teaspoon fennel seeds; 2 Tbsps chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 2 teaspoons ground coriander; 1 Tbsp ground cumin; 1 teaspoons ground black pepper; 1 kilograms trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces; 2 teaspoons (packed) grated lemon peel; 473 milliliters low-salt chicken broth; 4 Tbsps olive oil, divided; 1 large onion, finely chopped; 2 larges plum tomatoes, chopped; 2 teaspoons salt; 1 Tbsp tomato paste

Moroccan Slow-Cooked Lamb might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 31g of protein, 18g of fat, and a total of 397 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. A mixture of fennel seeds, onion, ground coriander, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mix first 6 ingredients in large bowl.

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Bowl

Add lamb and toss to coat.

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Lamb

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.

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Lamb

Cooking Oil

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Frying Pan

Transfer lamb to another large bowl after each batch.

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Lamb

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Bowl

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

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Tomato Paste

Onion

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Frying Pan

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.)

Ingredients you will need

Cinnamon Stick