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Season the meat with a really good pinch of salt and pepper. Heat the oil in a large flameproof casserole dish over a medium heat, then add the lamb in batches and cook, turning occasionally, for 10 minutes until browned all over. Remove with a slotted spoon and set aside. Add the onion to the pan and stir-fry for 3-4 minutes, or until it starts to turn golden. Return the lamb to the pan and add the chickpeas, saffron, cinnamon and 600ml freshly boiled water, which should be enough to just cover everything. Season with a good pinch of salt and pepper and gently mix together. Bring to the boil, cover, reduce the heat to low and simmer gently for 1 hour, or until the meat is cooked through and tender. Add the honey and apricots, increase the heat to medium and cook, uncovered, stirring occasionally, for 20 minutes, or until the sauce has reduced a little. Remove from the heat, cover and set aside for 5-10 minutes for the stew to rest a little before it is served. Pour over the lemon juice, then scatter over the chopped parsley and serve immediately with steamed rice.
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Dried black limes — tangy-fermented depth for Persian stews and rice
Whole dried limes — crack open for Iraqi stews, Persian rice
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric pressure cooker for stocks, beans, braising, sterilization