Lamb, spices, and chickpeas. Hard to go wrong. Especially with a bowl of rice. I had this recipe for slow-cooked lamb bookmarked for months and finally made it last week. I bought the lamb from Ottomanelli, my favorite butcher in the city. The apricots are from Russ & Daughters (no clue who they source apricots from, but they are amazing).
Mix together cumin, coriander, salt, fennel seeds, cayenne and black pepper in a big bowl. Add the cubed lamb shoulder and toss to coat.
Brown the lamb in a large skillet and then remove and set aside.
Add chopped onions and tomato paste to the drippings in the skillet.
Sauté till the onions are soft, then add chicken broth, chickpeas, dried apricots, chopped tomatoes, minced ginger, grated lemon peel, and cinnamon sticks. Bring it to a boil and make sure to scrape up all the brown bits (all that flavor!)
Add the lamb back in and simmer till the broth is all saucy and thick. The lamb should be so tender that you don’t even need a knife, it just melts. Spoon over a big bowl of rice and finish with cilantro. Makes me wish it was snowing outside ^_^