Moroccan Spiced Lamb and Apricot Tagine

Season the lamb cubes with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb in batches for 5-7 minutes until seared on all sides, then remove and set aside.

Reduce heat to medium. Add 1 large chopped onion to the pot and cook for 5-7 minutes until softened. Stir in 3 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 0.5 teaspoon turmeric powder, and 0.25 teaspoon cinnamon powder, cooking for 1 minute until fragrant.

Return the lamb to the pot. Pour in 1.5 cups chicken broth and bring to a simmer. Cover the pot, reduce heat to low, and cook for 60 minutes.

Stir in 0.75 cup halved dried apricots. Continue to simmer, covered, for another 30 minutes, or until the lamb is very tender and the sauce has thickened slightly.

Taste and adjust seasoning if necessary. Garnish with 0.25 cup fresh chopped cilantro before serving.