Cut each apricot into 2–3 pieces and put them in a bowl. Cover with water, then strain and cover again. Leave for an hour. Heat the oil in a large pan and soften the onions and garlic in it. Add the lamb and cook until browned— about 7–8 minutes. Stir in the potatoes, tomatoes, parsley, and coriander. Season to taste with salt and pepper, then add 2 cups water. Cover the pan and bring to simmering point. Cook gently for an hour. Drain the apricots and add them. Continue cooking for another 20 minutes. Check for seasoning and add more salt and pepper if you think it needs it. Garnish with chopped cilantro. Serves 4–6.
1 cup whole dried apricots 2 tablespoons sunflower oil 2 onions, chopped 1 clove garlic, chopped 1 pound lean lamb, cut into 1-inch cubes 3 medium potatoes, peeled and cut into 1-inch cubes 2 tomatoes, peeled and seeded ½ cup chopped parsley 1 teaspoon powdered coriander seed salt and pepper to taste 1-2 tablespoons chopped cilantro for garnish