http://www.delish.com/recipefinder/moroccan-lamb-chickpea-stew-ghk0308



Serves: 8
Yields: 12 1/2 cups

Total Time: 1 hr 45 min

Prep Time: 40 min

Cook Time: 1 hr 5 min

Oven Temp: 325

Ingredients
	U.S. 		Metric 	Conversion chart

    * 2 1/2 pound(s) boneless lamb shoulder, trimmed of fat and cut into 1-inch pieces
    * 3/4 teaspoon(s) salt
    * 1 tablespoon(s) olive oil
    * 1  (1-pound) jumbo onion, chopped
    * 2 clove(s) garlic, crushed with press
    * 1 teaspoon(s) ground cumin
    * 1/2 teaspoon(s) paprika
    * 1/2 teaspoon(s) ground coriander
    * 1/4 teaspoon(s) ground cinnamon
    * 1/4 teaspoon(s) ground red pepper (cayenne)
    * 1 can(s) (28-ounce) whole tomatoes in puree
    * 1 can(s) (14- to 14 1/2-ounce) chicken broth
    * 3 large carrots, cut into 1-inch chunks
    * 2 can(s) (15- to 19-ounce) garbanzo beans (chickpeas), rinsed and drained
    * 1/2 cup(s) raisins
    * 1/2 cup(s) dried apricots, chopped
    * 1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped, plus additional leaves for garnish

Directions

    * 1. Preheat oven to 325 degrees F. Pat lamb dry with paper towels and sprinkle all over with 1/2 teaspoon salt. In 5- to 6-quart Dutch oven, heat olive oil on medium-high until hot. Add lamb pieces and cook, in 3 batches, about 4 minutes per batch or until lamb is well browned on all sides. With slotted spoon or tongs, transfer lamb pieces to medium bowl as they brown.
    * 2. Reduce heat to medium. To same Dutch oven, add onion and garlic, and cook 6 to 8 minutes or until onion is tender and golden, stirring occasionally. Stir in cumin, paprika, coriander, cinnamon, ground red pepper, and 1/4 teaspoon salt; cook 30 seconds, stirring to toast the spices.
    * 3. Return lamb to Dutch oven. Add tomatoes with their puree, chicken broth, and carrots; heat to boiling on medium-high. Cover Dutch oven and place in oven. Bake stew 1 hour or until lamb is tender when pierced with tip of knife, stirring once halfway through cooking.
    * 4. Return Dutch oven to stovetop; stir in beans and olives, and cook on medium-high 5 minutes or until heated through. Stir in chopped cilantro.
    * 5. Spoon half of stew into warm serving bowls and garnish each with cilantro leaves, then spoon remaining stew into freezer-safe containers (see Thawing and Reheating Tips).

Tips & Techniques

To reheat after thawing:

Top of range: In covered saucepan, heat to boiling on medium, about 30 minutes, stirring occasionally.

Microwave oven: Heat in microwave-safe bowl, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 5 to 10 minutes, stirring once.