Moroccan Spiced Lamb
Preheat the oven to 160C / Gas Mark 2 / 300F.
Coat the lamb in the Ras el Hanout spice and leave to stand. The longer the better; overnight in the fridge works well.
In a heavy oven proof lidded casserole or saucepan, heat 1 tablespoon of the oil and brown the shoulder or pieces of lamb. You may have to work in batches if using diced meat.
Set the browned meat to one side.
Add the remaining 1 tablespoon of oil and add the garlic and ginger, stirring well. Add all the other prepared vegetables, coating them with the oil and the residue of the lamb spices.
Leave to soften for 4 - 5 minutes, moving them around the pan so that they don't burn.
Now add the lamb back to the pan and cover with the stock.
Add a little more water if there is not enough liquid, which must just cover the meat and vegetables. Stir to mix the vegetables.
Bring gently to the boil and add the saffron threads and strip of orange peel. Cover the pan with a lid and return to a gentle simmer.
Place in the preheated oven and cook for 2 hours.
Add the apricots, salt and pepper to taste for for the last 30 minutes when the lid should be removed when returning to the oven.
The meat should fall from the bone.
Serve with cous cous.