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

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

3Return the lamb to the pot. Add chopped tomatoes, broth, and dried apricots. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 - 2 hours, or until the lamb is very tender.

4Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more broth or water.

5Just before serving, taste and adjust seasoning if necessary.

6Garnish generously with fresh mint and slivered almonds.