In a bowl, blend together the cloves, coriander, cayenne, turmeric, ginger, cinnamon, cardamom, black pepper with some water to make a paste. Add the lamb and coat with the paste, cover and place in the fridge for a few hours to marinate.
In a large pot, heat the butter over a moderate heat and saute the onions, garlic and cinnamon stick until the onions are soft. Add the lamb marinade and the stock and simmer and stew for eighty minutes or until the lamb is tender. Add the apricots, raisins, almonds, carrots, tomatoes and honey and simmer for a further twenty minutes when the lamb should begin to fall apart. Check seasoning and add the chopped parsley and serve immediately.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.