Lamb, Apricot and Chickpea Stew

Wash your hands and clean the work surface. Scrub the carrots under running water, dry them, then peel and cut into 1-inch pieces, halving very thick sections lengthwise. Peel and roughly chop the onion, mince the garlic and halve the apricots. Drain and rinse the chickpeas.

Cut the lamb into substantial 1½-inch chunks and pat dry with paper towels; do not rinse it. Season with 1 teaspoon of the salt and all the pepper. Wash your hands and clean the knife, board and surfaces after handling the raw lamb.

Heat the olive oil in the pot over medium-high heat. Brown the lamb in three batches, allowing approximately 6–8 minutes per batch. Leave space between the pieces and let each side develop a deep brown crust before turning. Transfer the browned lamb to the plate; it will not yet be cooked through.

Reduce the heat to medium. Add the onion and cook for 6 minutes, stirring and scraping up the browned bits, until softened and lightly golden. Stir in the garlic and cumin and cook for 30–60 seconds, just until fragrant.

Add the tomatoes with their juices, beef broth and remaining ½ teaspoon salt. Scrape the bottom thoroughly, then return the lamb and any accumulated juices to the pot. The liquid should reach most of the way up the meat without deeply submerging it. Bring to a gentle simmer.

Reduce the heat to low and partially cover the pot. Braise at a very gentle simmer for approximately 1½–2½ hours, stirring occasionally, until a fork enters the lamb with some resistance but the pieces are not yet fully tender. Keep the lid more fully closed if the liquid is reducing quickly; avoid a rolling boil.

Stir in the carrots, nestling them into the liquid. Partially cover and simmer for 20 minutes.

Add the chickpeas and apricots. Stir gently and simmer partially covered for another 15–20 minutes, until the carrots are tender and the lamb yields easily to a fork. The carrots should cook for 35–40 minutes in total, while the chickpeas and apricots should remain recognizable.

Check a thick lamb piece with a clean food thermometer: it must reach at least 145°F, followed by a 3-minute rest before serving. Properly braised, fork-tender shoulder will normally be well above this minimum. If the gravy is thin, simmer uncovered for 5–15 minutes, stirring gently, until rich and lightly coating the ingredients. Skim excess surface fat, let stand off the heat for 3 minutes and serve hot.