1. In a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using). 2. Add in the lamb; toss well to coat. 3. Heat oil in a large skillet or Dutch oven, and brown the lamb well on all sides, turning occasionally adding in more oil if needed; transfer lamb to a bowl. 4. Add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes, then add in garlic and saute for 1 minute. 5. Add in broth and chick peas, chopped tomatoes, cinnamon stick and ginger; bring to a boil, scraping up any browned bits with a wooden spoon. 6. Add the browned lamb back to the skillet and bring to a boil. 7. Reduce heat to low, cover and simmer until the lamb is tender (about 1-1/2 hours, or more or less) adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time. 8. Add/stir in the whipping cream at this point and simmer for a couple of minutes, only for a creamier sauce if not just omit. 9. Transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous. ---------------------------------------------------------------------------
Nutrition
Ingredients
