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- 2 lbs boneless leg of lamb, trimmed and cut into 1 ½â chunks
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 1 large carrot, peeled and sliced
- 3 garlic cloves, minced
- 1 ½ teaspoons coriander seeds, ground in a coffee grinder or with a mortar and pestle
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 3 tablespoons flour
- 3 cups chicken broth, reduced-sodium
- 1 can (15.5 oz) diced tomatoes, with their juices
- 1/3 cup dried apricots, chopped
- 1/3 cup prunes, chopped
- 1 can (19.5 oz) chickpeas, drained and rinsed
- 1/3 cup fresh chopped cilantro
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