Get a taste of North Africa with this lamb slow-cooked with stewed apricots, tomatoes, cinnamon, ginger, and lemon. To complete the Moroccan theme, serve the winter stew atop couscous. Alternatively, pair it with crusty bread for a heartier meal. Just be sure to save some leftovers, as the meat will be even tastier the following day.

　　

Ingredients

Makes 6 servings

　　1 tablespoon ground cumin

　　2 teaspoons ground coriander

　　1 1/2 teaspoons salt

　　1 teaspoon fennel seeds

　　1/2 teaspoon cayenne

　　1/2 teaspoon ground black pepper

　　2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces

　　4 tablespoons olive oil

　　1 large onion, finely chopped

　　1 tablespoon tomato paste

　　2 cups low-sodium chicken broth

　　1 (15 1/2-ounce) can garbanzo beans(chickpeas), drained

　　1 cup dried apricots (about 5 ounces)

　　2 large plum tomatoes, chopped

　　2 cinnamon sticks

　　1 tablespoon minced peeled fresh ginger

　　2 teaspoons (packed) grated lemon peel

　　2 tablespoons chopped fresh cilantro

　　

Step 1

Mix the cumin, coriander, salt, fennel seeds, cayenne, and pepper in a large bowl. Add the lamb and toss to coat. Heat 2 tablespoons oil in a heavy large skillet over medium-high heat. Working in batches, add the lamb to the 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 the lamb to another large bowl after each batch.

　　

Step 2

Add the onion and tomato paste to the drippings in the skillet. Reduce the heat to medium; sauté until onion is soft, about 5 minutes. Add the broth, beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return the lamb to the skillet and bring to a boil. Reduce the heat to low, cover, and simmer until the lamb is just tender, about 1 hour. Uncover and simmer until the sauce thickens enough to coat a spoon, about 20 minutes. Season with salt and pepper.

　　

Step 3

Transfer the lamb and sauce to a bowl. Sprinkle with cilantro and serve.

　　

DO AHEAD

Step 4

The STEW can be prepared 1 day ahead through step 2. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.

　　The Epicurious Cookbook