Making Morrocan Lamb Tagine is a straightforward process if you follow these steps:

1. Prepare the Lamb: Season the lamb pieces with salt and pepper.

2. Sear the Meat: In a large tagine or Dutch oven, heat olive oil over medium-high heat. Sear the lamb pieces on all sides until browned, about 5-7 minutes. Remove the lamb and set it aside.

3. Sauté Onions and Garlic: In the same pot, reduce the heat to medium. Add the chopped onions and cook for about 5 minutes, or until they’re soft and translucent. Stir in the minced garlic and sauté for an additional 1-2 minutes.

4. Add Spices: Sprinkle the cumin, coriander, ginger, cinnamon, turmeric, and cayenne pepper (if using) into the onion mixture. Stir well to combine and let the spices cook for 1 minute to release their flavors.

5. Combine Ingredients: Pour in the broth and the canned tomatoes, stirring to incorporate everything. Add the seared lamb pieces back into the pot.

6. Incorporate Dried Fruits and Nuts: Add the chopped apricots and toasted almonds. Stir to combine all the ingredients, bringing them to a simmer.

7. Simmer: Cover the pot with a lid. Reduce the heat to low and let it simmer for 2 to 2.5 hours. Stir occasionally, and add more broth if needed to keep it moist.

8. Add Chickpeas and Lemon: In the last 30 minutes of cooking, stir in the drained chickpeas, lemon zest, and lemon juice.

9. Taste and Adjust: After the cooking time is complete, taste the tagine and adjust the seasoning with additional salt, pepper, or spice as needed.

10. Garnish and Serve: Once the lamb is fork-tender, remove the tagine from heat. Garnish with fresh cilantro before serving.