Middle Eastern: Lamb Tagine

Cut the apricots in half and put in a bowl with 150 mL of water to soak overnight

Preheat the oven to 180°C

Heat the olive oil in a casserole. Add the onion and cook gently for 10 minutes until soft and golden

Stir in the lamb. Add the cumin, coriander and cinnamon, with the salt and pepper to taste. Stir to coat the lamb cubes and the spices. Cook stirring continuously for about 5 minutes

Add the apricots and their soaking liquid. Stir in the orange rind and the juice, saffron, ground almonds and enough stock to cover. Cover the casserole and cook in the oven for 1 1/2 hours or until the meat is tender, stirring occasionally and adding extra stock if necessary

Heat a heavy-based frying pan and add the sesame seeds and dry fry shaking the pan until they are golden. Sprinkle the sesame seeds over the meat, garnish with parsley and serve with couscous.