Braised Lamb with Warm Spices, Caramelized Onions, and Apricots

2 lb cubed lamb stew meat
2 large yellow onions (or three medium ones)
5 shallots, peeled and halved
6 cups chicken stock
1 1/2 tsp ground ginger
1 tsp ground cumin
2 bay leaves
1 tsp ground coriander
1/2 tsp ground cardamom
4 cinnamon sticks
2 tbsp olive oil
1/3 cup dried apricots
Salt
Pepper
Cilantro, finely chopped, for serving

To make:

Place lamb on a sheet pan and pat down with paper towel to make sure it’s completely dry. Season with salt and pepper. Heat oil in a large dutch oven over medium- high heat until it starts to glisten. Cook lamb in batches until thoroughly browned, about 7-10 minutes. Make sure not to crowd the pan (crowding prevents the meat from properly browning). Transfer lamb to a plate and do not discard any of the burnt bits or fat in the pot! Immediately add onions and shallots and cook on low heat until brown and soft, 20-25 minutes. Once caramelized, add spices, bay leaves, chicken stock, and lamb. Bring to a boil and season to taste. Once bubbling, turn heat to low and cover the pot, leaving a small crack open on the side. Cook 2 1/2 hours , then add apricots. Let stew for another 30 minutes, Serve with couscous and chopped cilantro.

Pistachio Mint Couscous

2 cups couscous
3 cups chicken stock
1/4 cup roasted unsalted pistachios
1/4 cup mint leaves, roughly torn
2 cinnamon sticks
1/2 tap ground cardamom
3 tbsp olive oil

Place couscous in a large bowl and coat with olive oil. In a small pan, heat chicken stock and cinnamon sticks until just boiling. Pour chicken stock over couscous and season with salt. Cover with tinfoil and let sit for 5 minutes. Remove foil and fluff with the back of a fork, breaking up any clumps. Add pistachios, cardamom, and mint.