Soak the apricots in the boiling water for 40 minutes. Gently fry the onions in the olive oil for 3-4 minutes until soft but not brown. Mix the cinnamon, ground coriander, paprika, flour and salt and pepper in a large bowl. Toss the diced lamb in the spices and turn until covered with the mixture. Place the lamb in a casserole with the apricots, water and onion, stir and cover. Cook in a preheated oven at 180?C, 350F, gas mark 4, for 1 hour 15 minutes until tender. Stir in the fresh coriander, garnish with a sprinkling of almonds and serve with rice or couscous. NOTES : The fragrant flavours of North African cooking, where lamb and apricot are a popular partnership, are combined in this recipe. The sharpness of the apricots mingles appetisingly with the cinnamon-spiced lamb and fresh coriander.