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Heat oil in the base of a flameproof casserole. Add the almonds and cook stirring, until they turn golden. Add the onions and garlic and fry until they begin to colour. Stir in the ginger, saffron, cinnamon sticks and coriander seeds. Add the lamb to the casserole and cook for about 1-2 minutes, stirring to make sure it is coated in the onion and spices.
Pour in enough water to just cover the meat then bring it to the boil. Reduce the heat, put the lid on the casserole, and simmer for 1 hour, until the meat is tender. Add the prunes, apricots, and orange rind. Replace the lid and simmer for a further 15-20 minutes. Stir in the honey, season to taste, cover and simmer for a further 10 minutes. Make sure there is enough liquid in the pot, as you want the sauce to be syrupy and slightly caramelised, but not dry.
Stir in half of the fresh coriander and serve immediately, sprinkled with the remaining coriander and accompanies by a mound of couscous.
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