Lambstajine with fresh apricots

Cut the lamb into coarse pieces and let it come to room temperature. Chop the onion. Grate the ginger. Finely chop the parsley. Heat over half of the olive oil in a frying pan and fry the pieces of lamb in 3-4 minutes around brown. Divide the onion in between and sprinkle the meat with salt, generously freshly ground black pepper, ginger, cinnamon and saffron. Pour in so much hot water that the meat is just below it. Cook the meat with the lid tilted on the pan in a gentle simmer for 1.5 hours. Stir frequently.

Wash the apricots, halve them and remove the seeds. Divide the apricots between the lamb and pour the honey through. Let everything simmer uncovered for another 10-15 minutes until the apricots are soft and the meat is covered with a sauce.

Toast the almonds in a frying pan with a little olive oil around golden brown. Spoon the lamb with apricots in a preheated tagine or dish and sprinkle the almonds and parsley over it.