1. Heat the oil in a heavy frying pan, add the lamb and cook until evenly browned. Transfer to a casserole/tagine. Place the onion into the frying pan and cook over a fairly low heat, turning occasionally, until soft and beginning to colour. Stir in the garlic and ginger, increase the heat and cook for about 1-2 minutes.
2. Add the saffron, coriander and cumin (or Tagine spice mix) and stir for a further half minute, then add to the lamb and mix. Add salt and pepper and sufficient water to cover the meat, cover the casserole/tagine and place in preheated oven at 180 c for approximately 1 hour.
3. Remove from the oven. Stir the apricots, plus their soaking liquid, chickpeas and the orange juice into the casserole/tagine. Cover again and cook for 30-40 minutes until the liquid is reduced and well flavoured. If there is too much liquid, or it is too thin, remove as much of the liquid as possible into a small saucepan and boil until reduced. Return to the casserole/tagine and mix. Garnish with the chopped parsley and serve.
* Alternatively use bought pre-prepared Tagine Spice Mix