Moroccan Slow-Cooked Lamb

INGREDIENTS

• 2 teaspoons ground coriander
• 1 teaspoon fennel seeds
• 4 tablespoons olive oil, divided
• 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
• 1 cup dried apricots (about 5 ounces)
• 1 tablespoon tomato paste
• 1 large onion, finely chopped
• 1/2 teaspoon cayenne pepper
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 2 cinnamon sticks
• 2 teaspoons (packed) grated lemon peel
• 1/2 teaspoon ground black pepper
• 2 large plum tomatoes, chopped
• 1 tablespoon minced peeled fresh ginger
• 2 cups low-salt chicken broth
• 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
• 2 tablespoons chopped fresh cilantro