Moroccan Spiced Lamb Stew

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
966
FAT
113%
CHOL
54%
SOD
71%

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Ingredients for 6 servings

1 bunch fresh cilantro , rinsed, drained, and tied together with string

¾ teaspoon freshly ground black pepper

2 sticks cinnamon

2½ tablespoons chopped fresh ginger

¾ teaspoon crushed saffron threads

6 medium onions , peeled and cut into quarters

¾ cup chopped fresh cilantro leaves

5 carrots , peeled, cut lengthwise in half and into 2-inch lengths

8 cloves garlic , peeled and smashed with the flat side of a knife

1 14½-ounce can tomatoes , or 6 fresh tomatoes , peeled

1½ teaspoons salt

5 cups good-quality reduced-sodium chicken broth

3 cups quick-cooking couscous

1½ pounds fennel bulbs with stalks, rinsed and trimmed, leaving 1/8 inch of the root base to hold the fennel together

2 pounds lamb shoulder or breast, trimmed of fat and gristle and cut into 1½-inch cubes

1 15-ounce can chickpeas , blanched briefly in boiling water, refreshed in cold water, and drained thoroughly

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