1Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Season lamb with salt and pepper, then brown in batches until nicely colored on all sides. Remove lamb and set aside.

2Add chopped onions to the pot and cook until softened, about 5-7 minutes. Stir in garlic, ginger, cumin, coriander, turmeric, paprika, cayenne (if using), and cinnamon. Cook for 1 minute until fragrant.

3Return the lamb to the pot. Add chopped tomatoes, stock, and saffron (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.

4Stir in the halved dried apricots. Continue to cook, covered, for another 30-45 minutes, or until the lamb is very tender and the sauce has thickened.

5Taste and adjust seasoning as needed. Garnish generously with fresh chopped coriander and toasted blanched almonds before serving.

6Serve hot with couscous, rice, or crusty bread.