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1
Trim excess fat from the lamb and make a few deep slits in the meat with the point of a sharp knife.
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2
Combine ginger and garlic with salt, spices and half the ghee.
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3
Press a little of the mixture into each of the slits in the lamb and rub remaining mixture well over the meat.
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4
Soak apricots in hot water to cover while lamb marinates for at least 2 hours, overnight if possible.
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5
Toast saffron strands in a dry pan for a minute or less, taking care not to burn them.
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6
Turn onto a saucer to cool, then crush to a powder with the back of a spoon.
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7
Dissolve saffron powder in 2 tablespoons boiling water.
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8
Heat remaining ghee in a large, heavy pot and on medium heat lightly brown the lamb all over.
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9
Add apricot soaking liquid and dissolved saffron, making up to 11/2 cups with hot water.
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10
Cover and simmer on very low heat for 40 minutes.
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11
Add apricots to pan and continue simmering for a further 20 minutes or until fruit is soft and lamb is tender.
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12
To make the sauce, pour off lamb juices and skim off excess fat floating on the surface.
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13
Grind walnuts in a blender with lamb juices and honey.
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14
Taste and adjust salt if necessary.
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15
Slice the lamb and pour walnut sauce over.
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16
Serve with pilau rice or naan roti.
