Moroccan Lamb Mrouzia

Step 1

Cut the lamb into 1.5-inch chunks by slicing through the meat with a sharp knife, making cuts parallel to each other about 1.5 inches apart, then slicing perpendicular to create cubes.

Step 2

Cut the onion in half from root to tip, then slice each half lengthwise into 1/4-inch-thick strips, keeping the layers intact for even cooking.

Step 3

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

Step 4

Add the lamb chunks in a single layer and cook without stirring until the bottoms turn deep brown, about 4 minutes, then stir and cook another 3 minutes until most surfaces are browned.

Step 5

Add the sliced onion and stir constantly for 2 minutes until the onion becomes soft and translucent.

Step 6

Sprinkle the ground ginger and ground cinnamon over the lamb and onion, then stir constantly for 30 seconds until the kitchen smells strongly fragrant—this blooms the spices.

Step 7

Pour in 1.5 cups of water, scraping the bottom of the pot with a wooden spoon to lift any stuck-on brown bits, then add the dried apricots and 2 tablespoons of honey.

Step 8

Bring the liquid to a boil over high heat, watching until you see large bubbles breaking the surface, about 2 minutes.

Step 9

Reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes until the lamb is fork-tender and shreds easily when you press it with a fork.

Step 10

Taste a spoonful of the sauce and stir in a pinch of salt and a small pinch of pepper, adjusting to your preference.