1 lamb shoulder, boned, about 4 pounds
Kosher salt and pepper to taste
1 large onion, peeled
1 tablespoon minced garlic
1 tablespoon minced ginger, or 1 teaspoon dried
1 cinnamon stick
1 tablespoon ground cumin
2 tablespoons ground coriander
10 allspice berries or a pinch of ground allspice
½ to ¾ bottle not-too-soft red wine
¾ cup pitted prunes
¾ cup pitted apricots
Chopped parsley or cilantro for garnish

Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a 1/2 bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover.

Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn’t evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.

When the meat is very tender — after about 2 1/2 hours — uncover. Check and adjust the seasoning as necessary, garnish and serve.

By Mark Bittman and Sam Sifton