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In a Tefal non-stick frying pan, brown the pieces of meat, in batches, using a little oil if required In a separate pan heat 2 tablespoons of oil and cook the onion for a few minutes until soft.
Soak the saffron in the warm water
In the Tangine add the onions, ras-el-hanout, cinnamon, ginger, cumin, tumeric, honey, salt and pepper. Stir in the saffron water and the meat. Cover and leave to cook for 3 hours.
15 minutes before the end of cooking, stir in the apricots. Just before sprinkle over chopped coriander and parsley.