Moroccan Slow-Cooked Lamb

2 teaspoons ground coriander

1 1/2 teaspoons salt

1 teaspoon fennel seeds

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces

4 tablespoons olive oil, divided

1 large onion, finely chopped

1 tablespoon tomato paste

2 cups low-salt chicken broth

1 15 1/2-ounce can garbanzo beans (chickpeas), drained

1 cup dried apricots (about 5 ounces)

2 large plum tomatoes, chopped

2 cinnamon sticks

1 tablespoon minced peeled fresh ginger

2 teaspoons (packed) grated lemon peel

2 tablespoons chopped fresh cilantro