This succulent and super tasty one-pot is guaranteed to satisfy a crowd, save time and make it up to two days ahead, i serve mine with big cous-cous and flat breads
Put the lamb into a bowl, add all the dry spices and mix together well. Cover and leave to stand in a cool place for a minimum of 3 hours, overnight if you can.
Put the marinated lamb, tomatoes and onions into a large pot and add enough water to just cover. Bring to a simmer, then add the ginger, saffron, tomato puree, olive oil and garlic. Stir well, return to a simmer, then pop into a low oven (140C) with the lid on, for 3 hours.
Remove from the oven and add the apricots, lemon zest and juice, and 2 tbsp honey. Cook gently for another 30 minutes, adding a little water to loosen if needed.
Taste and season with salt and pepper, adding a little more honey if you fancy. Stir in the chopped coriander and mint and serve with massive cous-cous and flat breads