Lamb tagine with apricots

Method

Heat olive oil in a tagine or heavy-bottomed casserole over medium-high heat and brown the lamb pieces in batches, setting aside. Add sliced onions and garlic, cooking until softened, then stir in the ground spices (ginger, cumin, cinnamon, turmeric) and saffron, cooking for one minute until fragrant. Return the lamb to the pan, pour in the stock, and add half the fresh coriander and parsley, then bring to a simmer. Cover and cook gently for one hour until the lamb is almost tender, then add the dried apricots, honey, lemon juice, salt and pepper. Continue simmering uncovered for a further 20-30 minutes until the lamb is completely tender and the sauce has reduced slightly. Taste and adjust seasoning, then garnish with remaining fresh herbs and serve with couscous or crusty bread.