2 Tbsp olive oil
2 Tbsp sliced raw almonds
2 onions, roughly chopped
3 cloves garlic, minced
1 Tbsp grated or minced fresh ginger
A pinch of saffron threads
2 cinnamon sticks
1-1/2 tsp ground coriander
1-1/2 lb boned lamb, cut into 1-1/2 inch cubes
24 dried apricots
4 strips of orange peel
1 Tbsp agave nectar or honey (to taste)
1/2 tsp grains of paradise + 1/2 tsp black peppercorns, ground together coarsely in a mortar or spice grinder
Kosher salt, to taste
In a Dutch oven, heat the oil over medium heat, and add the almonds. Stir and cook until the almonds begin to brown. Add the onions, and sauté until they begin to color. Add the garlic, ginger, saffron, cinnamon sticks, and coriander. Stir to combine. Add the lamb, stir to coat with the seasonings, and sauté for 1-2 minutes, until the lamb is lightly browned.
Add 3-1/2 cups of water, or enough to just cover the meat. Bring to a boil, then reduce heat to simmer, cover the pot, and cook for 1 hour.
When you set the pot to simmer, place the apricots in a bowl or glass measuring cup, and cover with very hot tap water. Leave them to soak for 1 hour while the lamb is cooking. At the end of the hour, drain the fruit and add to the lamb, along with the orange peel. Simmer for 20 minutes more.
Stir in the agave or honey, ground grains of paradise and pepper, and salt to taste. If there is a lot of liquid in the pot, leave uncovered, and simmer 15 minutes more until sauce is reduced and thick. If there's not enough liquid, add water or orange juice to keep the lamb from sticking until it's finished cooking. The lamb should be tender, and the sauce thick and glistening.
Serve hot, with couscous, rice, or chunks of bread to mop up the sauce.