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 teaspoon ground cinnamon
• 1 teaspoon saffron threads, soaked in 2 tbsp warm water
• 1 cup dried apricots, chopped
• 1 cup unsalted pistachios, shelled
• 3 cups chicken broth
• 2 tablespoons olive oil
• to taste salt and pepper
• 2 tablespoons fresh cilantro, chopped

Method

1. 01
   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. 02
   In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and continue to cook for 1 minute.
3. 03
   Stir in the ground cumin, coriander, and cinnamon, cooking until fragrant, about 30 seconds.
4. 04
   Return the lamb to the pot. Add the saffron water, chicken broth, and season with salt and pepper. Bring to a simmer.
5. 05
   Cover the pot and reduce heat to low. Let it cook gently for about 90 minutes, or until the lamb is tender.
6. 06
   Add the chopped dried apricots and pistachios to the pot. Stir well and cook for an additional 15-20 minutes.
7. 07
   Adjust seasoning with more salt and pepper if needed. Stir in the fresh cilantro just before serving.