Moraccan Lamb Stew

This is a dynamite recipe from Bon Appétit, February 2005.  I added some red wine and found if you cook it for another 30 minutes the lamb is really fork tender.  I highly recommend making this a day or two in advance, keep chilled, and reheat it when serving.  The flavors marry, super delicious.  Couscous is traditionally what this is paired with, I like basmati rice with slivered almonds, mint and peas.  Enjoy!

 

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

1 Tbsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. salt
1 tsp. fennel seeds
1/2 tsp. cayenne pepper
1/2 tsp. ground black pepper
4 Tbsp. olive oil, divided
½ C. Dry Red wine
1 large onion, finely chopped
1 Tbsp. tomato paste
2 C. low-salt chicken broth
(1) 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 C. dried apricots
½ C. canned chopped tomatoes
2 cinnamon sticks
1 Tbsp. minced peeled fresh ginger
2 tsp. (packed) grated lemon peel
2 Tbsp. chopped fresh cilantro

 Place lamb to a large mixing bowl and add the next 6 ingredients, 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, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.  Reserve.

Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth and wine, bring to boil, scraping up browned bits.  Add garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel. Return lamb to the pan and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1- 1 ½ hours. Uncover and simmer until sauce thickens enough to coat spoon, about 20 more minutes. Remove cinnamon sticks and discard them.  Taste stew and correct seasonings 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.)

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