Updated: Jul 22, 2018
1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 1/2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro
Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in the large inner pan over medium-high heat. Working in batches, add lamb to the pan and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to pan between batches, about 8 minutes per batch. Transfer lamb to a large bowl after each batch.
Add onion and tomato paste to drippings in the large inner pan. Reduce heat to medium; sauté until onion is soft, about 3 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to the large inner pan and bring to boil. Reduce heat to low, season with salt and pepper, cover, and simmer for 8 minutes. Remove from the heat and place the pot inside the outer insulated Quarter Acre Pot and cook without power for a minimum of 4 hours.
Cook the rice in the small inner pan on the top. If you don't with to cook rice put boiling water in the small inner pan and use this as the heat bank for the cooker.
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.