Serves 6 to 8

Serve the stew with couscous or simply stir 3 cans (16-ounces each) drained chickpeas along with the dried fruit.

3 pounds boneless lamb (leg or shoulder or shoulder) cut into
1 1/2- to 2-inch cubes, patted dry
3 tablespoons vegetable or olive oil
Salt and ground black pepper
2 large onions, cut into medium dice
4 large garlic cloves, minced
1 1/2 teaspoons each: ground cumin and coriander
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
3 tablespoons flour
2 cups chicken broth
1 cup orange juice
2 cups each: dried apricots and prunes
1/2 cup chopped fresh cilantro

Adjust oven rack to lower-middle position; heat oven to 450 degrees. Heat a large heavy-bottom roasting pan set over two burners turned to low heat.

Place meat cubes in a medium bowl, add 2 tablespoons of oil, season with salt and pepper, and toss to coat.

A few minutes before cooking, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add meat; sear, turning once, until 2 sides form an impressive, dark brown crust, 8 to 10 minutes. Transfer meat to a Dutch oven or soup kettle measuring 9- to 10-inches in diameter.

Add onions to empty roasting pan (and an additional tablespoon of oil if pan is dry); sauté until softened, about 5 minutes. Add garlic and spices; cook until fragrant, about 30 seconds. Whisk in flour, then broth and juice, seasoning with salt and pepper.

Pour roasting pan contents into kettle. Place a sheet of heavy-duty foil over the pot. Press the foil down so that it touches the stew. Seal foil completely around the edges. Place lid snugly on pot. Turn burner on medium-high until you hear juices bubble. Set pot in oven and cook for 1 hour and 15 minutes.

Remove pot from oven, carefully remove foil, and stir in dried fruit. Remembering that kettle and lid are hot, re-cover pot with foil and lid; let stew rest, about 15 minutes. When ready to serve, stir in water if necessary to rehydrate stew juices to a thin gravy. Return stew to burner and heat throughout. Serve