Lamb Tagine with Apricots and Almonds

Trim excess fat from the lamb shoulder and cut it into 4cm chunks.

Peel and finely slice the onions.

Peel and crush the garlic cloves.

Halve the dried apricots.

Heat the olive oil in a large Dutch oven over a medium-high heat and brown the lamb in batches until deeply coloured on all sides.

Add the onion to the pan and cook until softened.

Add the garlic, cinnamon, ginger, turmeric and saffron, and cook until fragrant.

Return the lamb to the pan, add the cinnamon stick and chicken stock, and bring to a simmer.

Cover and cook over a low heat, stirring occasionally, until the lamb is completely tender and shreds easily when pressed with a spoon.

Stir in the dried apricots and honey, and simmer uncovered until the sauce has thickened slightly.

Check the temperature with a meat thermometer inserted into the thickest piece of lamb; it should read at least 90 degrees Celsius, well past the safe minimum, confirming the meat is fully tender.

Season to taste with salt and black pepper, scatter over the toasted almonds and coriander, and serve.