2 lbs lamb shoulder or leg, cut into 1.5-inch cubes

2 tbsp olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp turmeric

1/2 tsp paprika

1/4 tsp ground cloves

1/2 tsp salt

1/2 tsp black pepper

2 cups beef or chicken broth

1 cup dried apricots

1/4 cup raisins or dried cranberries (optional)

1/4 cup blanched almonds, lightly toasted

1 tbsp honey

1 cinnamon stick

2 tbsp chopped cilantro or parsley (for garnish)

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Heat olive oil in a tagine or heavy pot over medium heat. Brown lamb cubes on all sides and set aside.
Sauté onion until soft and golden, then add garlic.
Stir in cinnamon, ginger, turmeric, paprika, cloves, salt, and pepper. Cook until fragrant.
Return lamb to pot, add broth and cinnamon stick, and bring to a simmer.
Cover and cook over low heat for 1 1/2 to 2 hours, until lamb is tender.
About 20 minutes before done, add apricots, raisins (if using), and honey. Simmer until fruit is plump.
Remove cinnamon stick, adjust seasoning, and sprinkle with toasted almonds and fresh herbs before serving.

Use lamb shoulder or leg for the best texture and flavor.

Dried apricots give concentrated sweetness, but prunes or dates also work.

For extra fragrance, add saffron threads.

For a spicier dish, stir in cayenne or harissa paste.

Best served with couscous, rice, or flatbread to soak up the sauce.