Chico Slimani's Lamb and Apricot Tagine

There's one dish in particular that brings back all the wonderful smells of my grandmother's kitchen. Her delicious lamb and apricot tagine.

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   Instructions
   
   In a large bowl, mix together the oil, saffron, turmeric, pepper, ginger, cayenne and finely chopped onion until well blended. Add the meat and toss to coat.
   
   Heat a large casserole or saucepan over moderately high heat until hot then add the meat and sear on all sides.
   
   Add enough water to just cover the meat, bring to boil, and then reduce the heat, cover and simmer for 1 hour.
   
   Add sliced onions, cover and simmer for a further 45 minutes until the meat is very tender.
   
   Add the apricots, mix well then raise the heat a little and cook, uncovered, until the sauce is reduced to about 240ml/8fl.oz.
   
   Meanwhile, place the squash, honey, orange or rose blossom water and cinnamon sticks in a saucepan. Bring to the boil then reduce the heat and simmer for 15 minutes.
   
   Reduce the squash cooking liquor by boiling rapidly until syrupy.
   
   Add the squash mixture to the meat mixture, mixing well, then simmer for a further 5 minutes.
   
   Serve with a sprinkle of almonds with hot with couscous or rice.