Cut lamb neck fillet (or other boneless lamb) into bite-sized pieces, dust lightly with seasoned flour and brown quickly
in hot olive oil. Remove from the pan and set aside. Fry a chopped onion and a crushed clove of garlic until the onion
starts to soften, then return the lamb to the pan and sprinkle over a spice mixture made from 1 tsp ground cinnamon,
1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp hot paprika and a Tbs sweet paprika. Add 3 – 4 chopped skinned tomatoes,
together with a Tbs of honey and a cup of stock, bring to a simmer then transfer everything to a casserole dish, cover
and bake in a 150°C oven for about 2 hours. After 1 hour, add dried apricots, 3 to 4 per person. Serve with couscous
mixed with toasted pine nuts, pomegranate seeds and parsley (or coriander).