Lamb Tagine with Apricots

I love this recipe because it's easy. The longer it cooks, the more tender the lamb and the more the lovely rose petals in the Ras-el-Hanout come out. Dinner Party guests love it!

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   1. Cut the lamb into bite-sized chunks. Season the flour with salt and pepper and toss the lamb in it to coat. Heat half the olive oil in a large heavy-based pan or flameproof casserole and brown the meat in batches, turning to colour all over and transferring to a plate once browned.
   
   2. Chop the onion and add with a little more oil in the pan, if necessary, and sauté for 5 minutes until it starts to soften. Add the garlic, ginger, ras el hanout and tomato purée and fry for a few minutes until fragrant. Return the lamb and any juices to the pan and stir well.
   
   3. Pour in enough stock to cover everything and bring to the boil, then reduce to a simmer. Skim the surface frequently until the stock is clear, then partially cover the pan with the lid and cook gently, stirring occasionally, for 1½ hours. in a medium oven
   
   4. Stir in the apricots, preserved lemons, lemon juice and honey to taste. Simmer, uncovered, for a further 30–45 minutes, stirring frequently, until the lamb is tender. Taste and adjust the seasoning. (I think that its best to cook this up for hours and hours while watching Eastenders Omnibus, the night before - allow to cool down completely and then re-heat when your guests arrive.)