Sprinkle ground cinnamon over the pieces of meat.

Peel and cut the carrots crosswise.
Set them aside in a bowl.
Thinly slice the onion, and
Set aside also.

Heat the olive oil in a large cast-iron cocotte.
Sear the meat until nicely golden.
Then place the pieces of lamb on a dish
Lined with a paper towels
To remove as much of the excess fat as possible.

In the same cocotte
Sauté the onions.
Once these are nicely translucent,
Toss in the carrots and
Lightly sprinkle with
Ground cinnamon and
Brown sugar.

When the carrots become tender,
Add the meat and
A stick of cinnamon.
Pour enough lamb fond to barely cover the meat
And vegetables, as well as
The juice of the oranges strained through a fine
Sieve to filter the pulp.
Salt lightly.
Cover the dish with the thinly sliced apricots and
The candied oranges.

Cover the cocotte and
Simmer for about
One and a half to two hours.
The meat should be tender to the point of
Falling off the bone.
Otherwise, continue cooking.
Take lid off the cocotte at the end of cooking
In order to reduce the sauce.

As a side for this dish,
You can opt for a mixture of
Bulgur and quinoa or spelt.

Preparing the bulghur and quinoa mixture:
Use the cooking juice to cook
Two parts bulghur for one part quinoa.
Place the bulghur and the quinoa in a
Small non-stick pan, and
Pour 4 parts of broth.
Heat and
Salt lightly.
When the liquid has been completely absorbed,
Turn off the heat.
Cover with a clean kitchen towel and
Place the lid over it.
Let it sit for at least ten minutes before serving.

Serve this dish in the cocotte!