few strips orange zestremoved with a potato peeler
salt and freshly ground black pepper
Heat the oil in a shallow pan and stir in the almonds, cook until golden, then add the chopped onions and cook for about 4–5 minutes until softened and beginning to colour.
Stir in the garlic, then add the saffron, ginger cinnamon, coriander and cumin. Stir well.
Add the meat to the pan and cook for a few minutes turning to brown slightly, then stir in the water.
Bring to a simmer, cover and cook for 1 hour until the meat is just tender.
Add the apricots and orange zest to the pan, cover again and simmer for another 20 minutes.
Stir in the honey and season well. Cover and cook for 10 minutes. The juices should now be reduced and slightly syrupy. If it is too thick add a little more water, too thin then simmer for a few minutes uncovered.