Moroccan-Style Lamb - cooking recipe

Ingredients

1 tablespoon cumin
2 teaspoons coriander
2 teaspoons salt
1/2 teaspoon cayenne pepper (or to taste)
black pepper (optional)
3 lbs lamb shoulder, cut into about 2-inch pieces (or smaller)
4 -6 tablespoons oil
2 onions, chopped
2 tablespoons garlic (or to taste)
1 tablespoon tomato paste
2 cups chicken broth
1 (15 ounce) can chickpeas, drained (garbonzo beans)
4 large plum tomatoes, chopped (or use one 28-ounce whole tomatoes, chopped and drained slightly in place of fresh tomatoes)
1 -2 cinnamon stick
2 teaspoons minced fresh ginger
1 1/2 cups dried apricots, coarsley chopped (or to taste)
3 tablespoons whipping cream (optional)
cooked basmati rice or cooked rice

Preparation

In a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using).
Add in the lamb; toss well to coat.
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.
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.
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.
Add the browned lamb back to the skillet and bring to a boil.
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.
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.
Transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous.