Heat the sunflower oil in a large casserole dish over a medium-high heat and add the lamb. Sear until browned all over. Transfer to a plate and set to one side. Add half of the onion and all fennel seeds and sweat with a little salt for 5-6 minutes over a reduced heat, stirring occasionally until they start to soften.
Add the garlic and ginger to the dish and continue to cook for 2-3 minutes, then add the spices, cinnamon stick, dried apricots, and 1tsp of salt. Stir well and cook for 1-2 minutes, then add the lamb back to the dish and cover with the stock.
Bring to the boil, then reduce to a simmer and cook gently for 45-50 minutes, uncovered. Remove from the heat once the lamb is tender and adjust the seasoning with the white wine vinegar, salt and pepper, then add the remaining onions, stirring well. Cover and leave for 5 minutes. Spoon into a serving dish.
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