Drizzle enough oil into the base of the tagine to cover the surface and heat gently over a low to medium heat. Add the onions and fry them until they begin to brown slightly around the edges.
Add the lamb and stir the meat into the onions, ensuring you keep the meat moving, so its gets nicely browned but does not stew. Crumble in the saffron strands and stir through the meat until the colour begins to bleed.
Add the spices and stir, ensuring you coat the meat well and then add the honey and stir well. Pour in just enough water, from a boiling kettle, to cover the ingredients, add the squeeze of lemon and reduce the heat to low and simmer for 1 hour and 30 minutes, stirring every so often.
After the initial cooking time has elapsed, add the apricots and stir the ingredients well and allow to cook for at least another 30 minutes before serving scattered with almonds and fresh parsley.
Serve with either couscous, rice or flatbread.
Great served with rice, couscous, bulgur wheat or bread. And pork shoulder also works well as a substitute to lamb.