North African Spiced Lamb and Apricot Tagine

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes on all sides, working in batches if necessary, for about 5-7 minutes per batch. Remove the lamb and set aside.

Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, ground coriander, ground ginger, cinnamon, and turmeric. Cook for 1 minute more, stirring constantly, until fragrant.

Return the browned lamb to the pot. Stir in the dried apricots, chicken broth, salt, and black pepper. Bring the mixture to a simmer.

Cover the pot tightly and reduce the heat to low. Simmer for 1 hour and 30 minutes, or until the lamb is very tender and easily pulls apart with a fork.

Taste and adjust seasoning if needed. Serve hot, perhaps with couscous or rice.