Start by chopping the onion and garlic finely, and cut the lamb or beef into bite-sized chunks.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the chopped onion for about 5 minutes until it turns translucent, then add the minced garlic and cook for an additional minute.

Toss in the lamb or beef chunks into the pot. Sear them for about 8 minutes, stirring occasionally, until nicely browned on all sides.

Sprinkle in the ground cumin, coriander, and cinnamon, along with salt and pepper. Pour in the chicken broth and fire-roasted tomatoes, mixing well. Finally, add the dried apricots.

Bring the mixture to a rolling boil, then lower the heat and cover the pot. Let it simmer for roughly 1 hour, stirring occasionally.

Add the cauliflower florets to the pot, cover again, and simmer for an additional 20 minutes.

Garnish with fresh herbs before serving.