Moroccon-style Lamb soup with dried apricots

Adapted from Splendid Soups by James Peterson

Serves 6

2 lbs of lamb stew meat - you can also use lamb shanks cut crosswise
1/4 cup olive oil
6 garlic cloves - chop 2, leave the rest unpeeled and whole
2 quarts of chicken or veggie broth or water
3 medium onion, finely chopped
1 tsp turmeric
1-inch fresh ginger, finely chopped
pinch of saffron
1 2-3 inch cinnamon stick
3 cups canned diced tomatoes
1/2 cup dried apricots
1/2 cup dried figs
3 small bulbs of fennel, sliced crosswise
1/2 cup slivered almonds, lightly toasted
1 tbsp chopped cilantro
salt and pepper to taste
1/4 cup white wine vinegar

1. In a 4 qt soup pot over high heat, brown the lamb in half the olive oil. Transfer browned meat to a slow cooker with the broth and unpeeled garlic cloves. Cook over high for 3 hours.
2. When you have 30 mins left on the slow cooker: In the 4-quart pot over medium heat, cook onions and chopped garlic in the remaining olive oil until lightly browned, about 5 mins. Add turmeric, ginger and saffron. Cook for 5 more minutes.
3. Add cinnamon, tomatoes, apricots, figs, fennel, salt and pepper to the pot. Ladle out 1 cup of broth from the slow cooker into the pot and simmer gently for 20 mins.
4. Now add the meat from the slow cooker to the pot. Drain the broth - I saved it to use later.
5. Simmer for another 10 mins. Turn off the heat and let sit for 5 mins more.
6. Just before serving add a dash of white wine vinegar and garnish with almonds and cilantro.