Serves 6–8
Ingredients
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- 3 pounds of boneless leg of lamb, trimmed and cut into 1½” cubes
- 3 Tbsp vegetable oil
- 2 chopped onions
- 4 garlic cloves, minced
- 1½ teaspoons whole coriander seed (or ground)
- 1 teaspoon cumin seed (or ground)
- ½ teaspoon ground cinnamon
- 3 Tbsp flour
- 2 cups chicken broth (low sodium)
- 14.5 oz (1 can) diced tomatoes
- 1 cup dried apricots cut in half
- 15.5 oz (1 can) cooked chickpeas, rinsed
- ¼ cup minced fresh cilantro
- Salt and pepper
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Directions
- Preheat the oven to 300° with the rack in the middle
- Toast cumin and coriander seeds in a pan and then grind and mix with cinnamon
- Dry the lamb with paper towels and season generously with salt and pepper
- Brown the meat on each side in two batches in a heavy dutch oven on high-heat with 1 Tbs of oil per batch; reserve the meat and any juices in a bowl
- Add last Tbsp of oil to pot with medium-high heat and cook the onions until softened
- Stir in aromatics (garlic and ground spices) and let bloom for 30–60 seconds; add flour and stir until mixed
- Deglaze the pot with chicken broth scraping up the fond
- Add tomatoes with their juice, apricots, and browned lamb with any released juices and bring to a simmer
- Add pot to the oven and cook for about 90 minutes until the lamb is tender
- Remove pot from oven and place on stove top on low heat; add chickpeas; taste and adjust final seasoning
- Stir in cilantro before serving
Adapted from The America’s Test Kitchen Family Cookbook