Aromatic Saffron-Infused Lamb with Apricots and Pistachios

Ingredients

• 2 pounds lamb shoulder cut into large chunks
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads soaked in 2 tbsp warm water
• 1 cup dried apricots chopped
• 1/2 cup unsalted pistachios shelled
• 3 cups chicken broth
• 2 tablespoons olive oil
• to taste salt and pepper
• 2 tablespoons fresh cilantro chopped

Instructions

1. 1 Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the lamb chunks and sear until browned on all sides. Remove and set aside.
2. 2 In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and continue to cook for 1 minute.
3. 3 Stir in the ground cumin, coriander, and cinnamon, cooking until fragrant, about 30 seconds.
4. 4 Return the lamb to the pot. Add the saffron water, chicken broth, and season with salt and pepper. Bring to a simmer.
5. 5 Cover the pot and reduce heat to low. Let it cook gently for about 90 minutes, or until the lamb is tender.
6. 6 Add the chopped dried apricots and pistachios to the pot. Stir well and cook for an additional 15-20 minutes.
7. 7 Adjust seasoning with more salt and pepper if needed. Stir in the fresh cilantro just before serving.