👨‍🍳 Instructions

1. 1

   Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.

   💡 Tip: Drying the lamb ensures a better sear.
2. 2

   Heat the oil or lamb fat in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.

   💡 Tip: Browning the lamb develops deep flavor.
3. 3

   Add the sliced onions to the pot and cook over medium heat until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Scrape up any browned bits from the bottom of the pot.
4. 4

   Stir in the turmeric, ground cumin, and ground coriander. Cook for 1 minute, stirring constantly, until the spices are fragrant.

   💡 Tip: Toasting the spices briefly enhances their aroma.
5. 5

   Return the browned lamb to the pot. Pour in the beef or lamb broth and the steeped saffron water. Bring to a simmer, then reduce the heat to low.

   💡 Tip: Ensure the lamb is mostly submerged in the liquid.
6. 6

   Cover the pot and simmer gently for 1 hour and 30 minutes, or until the lamb is tender.

   💡 Tip: Low and slow cooking is key for tender lamb.
7. 7

   Add the halved dried apricots to the stew. Stir to combine. Continue to simmer, covered, for another 30-45 minutes, or until the apricots are plump and the sauce has thickened slightly.

   💡 Tip: Apricots will absorb liquid and add sweetness.
8. 8

   Taste and adjust seasoning with salt and pepper if needed. Stir in most of the fresh cilantro and mint, reserving some for garnish.

   💡 Tip: Fresh herbs added at the end brighten the flavors.
9. 9

   Serve hot, garnished with the remaining cilantro and mint. This stew is traditionally served with plain rice or flatbread.

   💡 Tip: A dollop of plain yogurt or sour cream can be a nice accompaniment.