Lamb Tagine with Apricots

Step 1

Cut the lamb shoulder into 1.5-inch cubes by slicing it lengthwise into strips, then cutting crosswise into chunks about the size of a golf ball.

Step 2

Slice each onion lengthwise from root to tip into 2 halves, then place flat-side down and slice crosswise into half-moon pieces about 1/2 inch wide.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Add the lamb pieces to the hot oil in a single layer without crowding; you may need to work in two batches. Let them sit undisturbed for 2 minutes until they develop a brown crust on the bottom.

Step 6

Stir the lamb once, then cook for 2 more minutes until the pieces are browned on at least two sides, then remove them to a plate.

Step 7

Add the onion slices to the same pot and stir once every 30 seconds for 5 minutes until they turn translucent and release their moisture.

Step 8

Stir in the minced garlic and cook for 30 seconds until the kitchen smells strongly fragrant.

Step 9

Sprinkle 1.5 teaspoons ground ginger, 1 teaspoon cinnamon, 1 teaspoon cumin, and 0.5 teaspoon turmeric over the onions, then stir constantly for 30 seconds to coat everything and toast the spices.

Step 10

Pour 1.5 cups chicken broth into the pot and use a wooden spoon to scrape up any brown stuck-on bits from the bottom as the liquid simmers.

Step 11

Return the browned lamb and any juices from the plate to the pot, then stir to combine everything evenly.

Step 12

Add 0.75 cup dried apricots and 1 teaspoon salt, then bring to a gentle boil over medium-high heat, watching for large bubbles breaking the surface.

Step 13

Reduce the heat to low so the liquid barely simmers—only a few small bubbles break the surface every few seconds. Cover partially with a lid.

Step 14

Simmer for 45 minutes until the lamb is fork-tender, meaning a fork easily pierces a chunk with no resistance. Stir once every 15 minutes.

Step 15

Taste the sauce and add more salt if needed—it should taste savory with a gentle sweetness from the apricots and spices.