Moroccan Lamb and Chickpea Stew | Recipe Finder

Ingredients

• 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) pitted green olives , chopped
• 1/4 cup(s) (loosely packed) fresh cilantro leaves , chopped, plus additional leaves for garnish