3 pounds lamb shoulder (cut into 1
2 tablespoons olive oil
1 onion (large)
3 garlic cloves (peeled & chopped)
2 teaspoons ras el hanout spice blend
1 tablespoon ginger (peeled & chopped)
1 cup canned diced tomatoes (with juices)
2-1/2 177 low-salt chicken stock (or more)
1/2 can halved dried apricots
fresh cilantro (chopped)
1 can chickpeas (16 oz. can)
freshly ground black pepper
Season lamb with salt and pepper. In a large heavy pot, like a Dutch oven, heat oil over medium-high heat until almost smoking. Working in batches, sear lamb on all sides until well browned (not grayish). Transfer lamb to a medium bowl. Add onion to the pot; reduce heat to medium, season with salt and pepper and sauté until soft and golden, about 5 minutes. Add garlic, ras el hanout and ginger. After stirring for a minute, add tomatoes and lamb with any accumulated juices. Bring to boil. Add 2-1/2 cups stock. Return to a boil and then reduce to low. Cover partially and simmer, stirring occasionally until lamb is tender, about 1 hour 30 minutes.
Stir in chickpeas and simmer until heated through, about 10 minutes. Repeat with apricots. Season with salt and pepper to taste and serve over couscous or rice pilaf. Garnish with fresh cilantro.