A Moroccan sweet-and-savory stew of lamb chunks slowly cooked over low heat with dried apricots, cinnamon, and ginger. The sauce combines deep spice flavors with the gentle sweetness of apricots, bringing a distinctive global flavor to the table.
Heat the olive oil in a large pot. Sear the lamb over high heat until browned on all sides.
Add the onion and garlic and sauté for a few minutes. Add the cinnamon, ginger, and cumin and toast for a few more seconds.
Add the hot water and salt, cover, and cook over low heat until the lamb is tender.
Add the dried apricots and continue cooking over low heat until the sauce thickens slightly.
Important: Toast the spices in oil for a few seconds to release their aroma; do not add them directly to the water. Note: adding the apricots later keeps them from breaking down too much; add them during the last 15 minutes of cooking the meat.
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