Lamb and Apricot Tanjine

• 1.5kg shoulder of lamb, cubed
• 2 tablespoons oil
• 2 onions, thinly sliced
• 2 pinches saffron
• 250ml warm water
• 1 tablespoon ras-el-hanout
• 1 cinnamon stick
• 1 level teaspoon cinnamon powder
• 1 level teaspoon ground ginger
• 1/2 teaspoon cumin
• 1/2 teaspoon tumeric
• Salt
• Ground black pepper
• 1 tablespoon clear honey
• 20 dried no soak apricots, cut in half
• 2 tablespoons fresh coriander, roughly chopped
• 2 tablespoons fresh flat leaf parsley, roughly chopped

In a Tefal non-stick frying pan, brown the pieces of meat, in batches, using a little oil if required In a separate pan heat 2 tablespoons of oil and cook the onion for a few minutes until soft.

Soak the saffron in the warm water

In the Tangine add the onions, ras-el-hanout, cinnamon, ginger, cumin, tumeric, honey, salt and pepper. Stir in the saffron water and the meat. Cover and leave to cook for 3 hours.

15 minutes before the end of cooking, stir in the apricots. Just before sprinkle over chopped coriander and parsley.