Lamb Tagine by Feisty Tapas

– A drizzle of extra virgin olive oil or oil (about a tablespoon)
– 850 to 900 g lamb leg, diced
– 3 teaspoons ground cumin
– Half teaspoon cinnamon (and a pinch more for luck)
– 1 teaspoon medium curry powder
– 2 medium onions (halved and sliced (or 4 if they are quite small)
– 2 garlic cloves (peeled and chopped)
– 400 g tin of chopped tomatoes
– 3 tablespoons clear honey
– 400 g tin of chickpeas, drained and rinsed
– 1 lamb stock cube
– 1 medium sweet potato, diced, not too small
– 75 g no-soak dried apricots
– 100 ml water
– Fresh flat leaf parsley
– Lemon zest