Trim meat. Heat oil and seal meat over a fast flame.
Remove from fire. Lower heat.
Saute onions until brown.
Add stock, spices, mint and seasoning.
Bring to a boil.
Crush saffron and add to pan. Cover tightly and cook for about 1 hour.
Add dried fruit. Simmer for a further 15 minutes.
Stir in honey. Add orange juice and vinegar.
Serve with rice.
Key Ingredients: lamb meat, vegetable oil, onion, ginger, coriander powder, cinnamon, mint leaves, salt, black pepper, saffron, apricots raisins, honey, orange, vinegar