1Pat lamb dry with paper towels; set aside. Mix salt, pepper, 1-1/2 teaspoon each cumin, cinnamon, and coriander. Add to meat and toss to coat. In large oven-proof pan with cover, heat oil over medium-high heat. Add lamb, stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings. Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.
2In small skillet, heat oil over medium heat. Add onion and garlic and sauté for 3 minutes. Mix in tomatoes, brown sugar, vinegar, salt and pepper. Simmer for 5 minutes. Remove from heat and stir in mint, cilantro and orange juice.
3To Serve: Ladle hot soup into low-sided bowls. Top with Tomato Marmalade.
Recipe provided by the American Lamb Board