Lamb tagine with apricots and salted almonds recipe

INGREDIENTS

• 1.5 boneless shoulder of lamb, cut into chunks
• kg vegetable oil
• 1 large onion, finely chopped
• tbsp garlic cloves, peeled
• 1 x 5cm piece of cinnamon stick
• 4 Ras el Hanout (Moroccan spice powder)
• 1 ground ginger
• 2 ground turmeric
• tsp pinch of saffron threads
• 2 freshly ground black pepper
• tsp unsalted butter, melted
• 0.5 lamb or vegetable stock
• tsp whole dried apricots, soaked in water to sofen, then pitted
• 1 blanched almonds
• 1 salted butter
• tsp honey
• 50 ground cinnamon
• g salt