Lamb Stew with Dried Apricots and Prunes — Three Many Cooks

Ingredients

• 3 pounds boneless lamb (leg or shoulder or shoulder) cut into
• 1½- 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
• 1½ teaspoons each: ground cumin and coriander
• ¾ teaspoon cinnamon
• ½ teaspoon ground ginger
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup orange juice
• 2 cups each: dried apricots and prunes
• ½ cup chopped fresh cilantro