Lamb, apricot & shallot tagine - Good Food Middle East

Ingredients

• 1 large leg of lamb, bone in (about 2kg)
• 600g shallots, halved if particularly large
• 400g small apricots, halved and stoned
• 85g whole skinless almonds
• 2 preserved lemons, flesh discarded, peel and pith finely chopped
• 1 tbsp ras el hanout
• 1 tbsp clear honey
• 150ml hot chicken stock
• small pack coriander, leaves picked
• couscous and natural yogurt, to serve
• 4 tbsp olive oil
• 4 garlic cloves, crushed
• 1 tbsp ground cumin
• 2 tbsp clear honey
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp coriander seeds
• pinch of saffron strands