1Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches until seared on all sides, then remove and set aside.

2Add chopped onions to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

3Return the lamb to the pot. Stir in cumin, coriander, turmeric, cayenne pepper (if using), and cinnamon. Cook for 2 minutes, allowing the spices to toast.

4Pour in the chopped tomatoes and broth. Add the saffron threads if using, then bring to a gentle simmer. Cover the pot and reduce heat to low.

5Braise for 1.5 hours, stirring occasionally. Add the halved dried apricots and continue to cook for another 30-45 minutes, or until the lamb is fork-tender and the sauce has thickened.

6Season with salt and freshly ground black pepper to taste. If the sauce is too thin, remove the lid and simmer for a few more minutes to reduce.

7Serve hot, garnished with toasted flaked almonds and fresh chopped cilantro.

8This dish pairs wonderfully with couscous or fluffy basmati rice.