Moroccan Slow Cooked Lamb

Recipe by Wendys Kitchen
READY IN: 1hr 40mins




  • 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, about 8 minutes per batch.
  • Transfer lamb to another large bowl after each batch.
  • Add onion and tomato paste to drippings in skillet.
  • 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 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.).
  • Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.