Moroccan Slow-Cooked Lamb

Moroccan Slow-Cooked Lamb
Photo by Brian Leatart

Ingredients

  • 2 cinnamon sticks
  • 4 tablespoons olive oil
  • 1 15 1/2-ounce can garbanzo beans (chickpeas)
  • 1 teaspoon fennel seeds
  • 1 cup dried apricots
  • 1 tablespoon ground cumin
  • 2 ½ pounds trimmed boned lamb shoulder
  • + 11 more ingredients
    • 1 tablespoon fresh ginger
    • 2 tablespoons fresh cilantro
    • 2 teaspoons ground coriander
    • ½ teaspoon cayenne pepper
    • 1 tablespoon tomato paste
    • ½ teaspoon ground black pepper
    • 2 large plum tomatoes
    • 1 large onion
    • 1 ½ teaspoons salt
    • 2 cups low-salt chicken broth
    • 2 teaspoons grated lemon peel

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, ab...

View full recipe at Epicurious

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