1. Put the lamb into a bowl, add Shemin’s Ras El Hanout and mix together well. Cover and leave to stand in a cool place for at least 3 hours.
2. Put the spiced lamb, tomatoes and onions into a large pot and add enough water to just cover. Bring to a simmer, and then add the saffron, tomato puree, olive oil and garlic. Stir well, return to a simmer, then lower the heat. Cook very gently, with the lid partially on, for 2 hours.
3. Add the apricots, lemon zest and juice and honey. Cook gently for another 30 minutes, adding a little water if you think it is needed. Taste and season, adding a little more honey if you prefer. Stir in the chopped coriander and mint.
Serve garnished with coriander sprigs, with lemon wedges on the side. Accompany with Shemin’s breads or rice.