For the lamb dry rub:

• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fennel seeds
• 1/2 teaspoon cayenne pepper
• 2 tablespoons ground cinnamon
• Freshly ground black pepper to taste

For the Moroccan lamb stew:

• 2 pounds leg of lamb, cut into bite-size pieces
• 4 tablespoons extra-virgin olive oil, divided
• 1 large yellow onion, finely chopped
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, peeled and minced
• 2 plum tomatoes, chopped
• 2 cups low-sodium chicken stock
• 1 cup dried apricots
• 2 teaspoons lemon peel
• 2 bay leaves
• 1 (15 1/2-ounce) can of chickpeas, drained
• 2 tablespoons chopped fresh cilantro