Moroccan Lamb with Apricots

Heat the olive oil in a heavy saucepan. Saute the lamb for 5 minutes. Remove from the pan.

Fry the onion and garlic for 5 minutes in the same pan until translucent. Put the lamb back into the pan.

Add the orange zest and juice along with the cinnamon and honey to the pan. Add salt and pepper and add sufficient water to cover the meat. Bring to the boil. Cover the pan with a lid and reduce the temperature. Simmer for 1 hour.

Add the apricots and continue cooking for 30 minutes until the lamb is tender.

Toast the almonds in a dry frying pan over medium heat; sprinkle over the lamb to serve.