Lamb and Apricot Tagine with Toasted Almonds and Saffron

Ingredients

• 600g lamb shoulder or leg, cut into 3-4 cm cubes
• 1 large onion, quartered
• 3 cloves garlic, peeled
• 2 cm fresh ginger, peeled
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• Large pinch of saffron threads, steeped in 2 tbsp hot water
• 1 tsp salt
• 400ml hot water or lamb broth
• 150g dried apricots
• 2 tbsp honey
• 50g blanched almonds, toasted and roughly chopped, for garnish
• Fresh cilantro, chopped, for garnish