North African Lamb Stew
ready in 1 hr 40 min.
Season the lamb with saffron, cinnamon, salt and pepper. Heat the oil in a large pan and brown the meat on all sides.
Cover with water, put a lid on the pan and simmer gently for about 1 hour. Then add the honey.
Meanwhile skin the apricots (drop into boiling water for a few seconds, refresh in cold water and pull off the skin), halve or quarter depending on size and remove the stones.
Add the apricots and two thirds of the almonds to the meat and cook for a further 20 minutes, stirring frequently.
Wash the mint, shake dry and cut into thin strips. Transfer the lamb ragout to a warmed tajine, garnish with the mint and the remaining almonds and serve. Couscous goes well with this dish.