Lamb Tajine with Tomatoes, Apricots, Onions and Pistachios

Rinse the meat, pat dry and cut into bite-size pieces. Peel the onion, cut into wedges and separate layers. Cut the apricots into quarters, remove pits and cut into coarse pieces. Blanch the tomatoes, peel, quarter and core.

In a tajine, heat the oil and brown the meat in portions. Season with salt and pepper, remove and set aside. Stir the apricots in the drippings to coat and also set aside. Add the onion, sauté briefly, return the meat to the tajine, pour in the broth and simmer with the lid closed over medium heat for about 1 hour. After half of the cooking time, add the apricots, tomatoes and spices, mix and continue to braise. If necessary, add a little more broth.