Persian Lamb and Apricot Tagine

Pat the lamb cubes dry with paper towels. Season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches for 5-7 minutes per batch, turning occasionally, until well-sealed on all sides. Remove the lamb and set aside.

Reduce heat to medium. Add 1 large chopped onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add 3 minced garlic cloves, 1 teaspoon ground cumin, and 1/2 teaspoon ground turmeric, cooking for 1 minute more until fragrant.

Return the browned lamb to the pot. Pour in 1.5 cups chicken broth and the steeped saffron mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 90 minutes, stirring occasionally.

Stir in 1 cup halved dried apricots. Continue to cook, 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 1/4 cup fresh chopped cilantro before serving.