Pork Tagine (Stew)

1 pound boneless pork roast, cut into 1/2 inch cubes or 1 pound boneless leg of lamb, cut into 1/2 inch cubes
3/4 tsp Kosher salt, divided
1 1/2 cups chopped onions
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp red pepper
6 garlic cloves, coarsely chopped
1 TBSp tomato paste
1/2 cup dried apricots, chopped
1 3/4 cup chicken broth (use beef broth with lamb)

1. Heat a Dutch oven over medium-high heat. Spritz pan with olive oil.
2. Sprinkle pork with 1/2 tsp salt. Add pork to pan; saute 4 minutes, turning to brown on all sides. Remove from pan.
3. Add onion to pan; saute till tender.
4. Add remaining 1/4 tsp salt, cumin, cinnamon, pepper, and garlic. Saute and stir constantly.
5. Add tomato paste; cook for 30 seconds, stirring frequently.
6. Return pork to pan. Add apricots and broth; bring to a boil.
7. Cover, reduce ehat, and simmer 1 hour.