Moroccan-Spiced Lamb with Apricots and Chickpeas

Steps

1. 1

   Heat the oven to 325°F. Pat the lamb dry and season with the salt.

2. 2

   Heat the oil in a Dutch oven over medium-high heat and brown the lamb in two batches, 6 to 7 minutes per batch. Move to a bowl.

3. 3

   Lower the heat to medium, add the onion and cook, stirring, until soft and golden, about 8 minutes. Add the garlic, ginger, cumin and cinnamon and stir until fragrant, about 1 minute.

4. 4

   Add the stock and scrape up the browned bits. Return the lamb and its juices, bring to a simmer, cover and braise in the oven for 1 1/2 hours.

5. 5

   Stir in the chickpeas and apricots, cover and braise until the lamb is fork-tender and the apricots are plump, 30 to 45 minutes more.

6. 6

   Skim any fat from the surface, season with salt and scatter with cilantro. Serve with couscous, rice or flatbread.