Serves 6 to 8.
1 Tbs. Ground Cumin
2 tsp. Ground Coriander
1 ½ tsp. Salt
1 tsp. Fennel Seeds
½ tsp. Cayenne Pepper
½ tsp. Ground Black Pepper
2 ½ lbs. Trimmed Boned Leg of Lamb, cut into 1 ½” to 2” pieces
2 Tbs. plus 2 Tbs. Olive Oil, divided
1 Large Onion, finely chopped
1 Tbs. Tomato Paste
2 Cups Chicken Broth
One 15 ½ oz. Can Garbanzo Beans (chickpeas), rinsed and drained
1 Cup Dried Apricots (about 5 ounces)
2 Large Plum Tomatoes, chopped
2 Cinnamon Sticks
1 Tbs. Minced Peeled Fresh Ginger
2 tsp. (packed) Grated Lemon Peel
2 Tbs. Chopped Fresh Cilantro
METHOD:Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Refrigerate lamb with marinade at least for four hours.
Heat 2 tablespoons oil in
heavy large skillet, or bottom of stovetop-appropriate
Tagine, 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.
Add onion and tomato paste to drippings in pan. Reduce heat to medium; sauté until onion is soft, 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 pan and bring up to a simmer. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.
Tagine can also be place in an oven preheated to 375 degrees F; bake for 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. Re-warm over medium-low heat, stirring occasionally.)
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
