A sweet-and-savory Moroccan stew made by slow-cooking cubed lamb with dried apricots, cinnamon, and ginger over low heat. The sauce, formed by the depth of the spices and the apricot's mild sweetness, adds a distinct international flavor to guest tables.
Heat the olive oil in a wide pot and sear the lamb over high heat until browned on all sides.
Add the onion and garlic and sauté for a few minutes, then add the cinnamon, ginger, and cumin and sauté a few seconds more.
Add hot water and salt, cover with a lid, and cook over low heat until the meat is tender.
Add the dried apricots and continue cooking over low heat until the sauce thickens slightly.
Important: Toasting the spices in oil for a few seconds releases their aromas; don't add them directly to water. Caution: Adding the apricots late prevents them from falling apart too much — add them in the last 15 minutes of cooking the meat.
If you use dried plums instead of dried apricots, you can achieve a similar sweet-savory balance.
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