Moroccan Tagine with Lamb, Apricots, and Almonds

In a large bowl, toss the lamb with salt, pepper, cumin, coriander, and turmeric.

Heat olive oil in a tagine or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the lamb and set aside.

Add the chopped onion to the tagine and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Return the lamb to the tagine. Add the cinnamon stick, chicken broth, and saffron water (if using). Bring to a simmer, then cover and reduce heat to low.

Simmer for 1.5 hours, or until the lamb is very tender. Check occasionally and add more broth if needed to prevent sticking.

Stir in the dried apricots and honey (if using). Cover and cook for another 30 minutes, or until the apricots are softened and plump.

Remove the cinnamon stick. Taste and adjust seasonings as needed.

Garnish with toasted almonds and fresh cilantro. Serve hot with couscous or crusty bread.