Lamb Tagine With Dried Apricots

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25 dried apricots, preferably plump sweet ones

3 to 4 tablespoons olive oil

4 pounds lamb shoulder, cut into large chunks

Salt and pepper to taste

1 teaspoon powdered ginger

1 to 1 1/2 teaspoons cinnamon

Several large pinches saffron threads

1 teaspoon cumin

2 medium-large onions, finely chopped

5 garlic cloves, chopped

1/2 cup coarsely chopped cilantro

1 cup beef or vegetable broth

1 cup orange juice

1 tablespoon honey, or to taste

1 to 2 tablespoons lightly toasted sesame seeds

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