INGREDIENTS
2 lbs
leg of lamb
1 serving
salt
1 serving
pepper
2 tbsp
vegetable oil
2 media
onions
1 large
carrot
3
garlic cloves
1 1/2 tsp
coriander seeds
1 tsp
ground cumin
1/2 tsp
ground cinnamon
3 tbsp
flour
3 cups
chicken broth
15 1/2 ozs
canned tomatoes
1/3 cup
apricots
1/3 cup
prunes
19 1/2 ozs
chickpeas
1/3 cup
cilantro