From: Chef Michael Symon of Lola and Lolita restaurants, Cleveland, OH. Yield: 12 servings. 4 lb. American lamb shoulder, visible fat removed and cut into bitesize pieces 4 tsp. salt 4 tsp. pepper 2 Tbsp. ground cumin, divided 2 Tbsp. ground cinnamon, divided 2 Tbsp. ground coriander, divided 1⁄4 cup olive oil 2 qt. fat-free chicken broth 2 cups tomato juice 4 large onions, sliced 4 large carrots, cut into 1⁄4”-thick slices 4 cloves garlic, minced TOMATO MARMALADE: 2 Tbsp. olive oil 1 ...

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