Moroccan Lamb Stew with Chickpeas and Apricots - Wine4Food

Ingredients

• 5 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon sweet paprika
• Salt
• Freshly ground black pepper
• 2 1/2 to 3 pounds lamb shoulder or leg, cut into 1 1/2-inch chunks
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon red chili flakes
• 1 (14-ounce) can Italian plum tomatoes with juice
• 2 to 3 cups chicken stock
• 12 dried unsulphured apricots, halved
• 1 (2-inch) cinnamon stick
• 2 teaspoons ras el hanout
• 1 large carrot, cut into 1/4-inch thick slices
• 1 (14-ounce) can chickpeas, drained and rinsed
• 2 tablespoons light brown sugar
• Harissa sauce, optional
• Fresh cilantro sprigs