Preheat the oven 180°C. In a heavy bottomed saucepan, heat the olive oil. Brown the meat in batches and set to one side. Add chopped onions, garlic, cinnamon and red chilli (whole but pierced). Fry until onions are translucent. Stir in tomato puree and fry until the oil separates (this allows the sugar in the puree to intensify). Return the lamb to the onion mixture, add tin of tomatoes and apricots. Bring to simmering point, then transfer either to a tagine or casserole dish. Cover and cook for about an hour or until the meat is tender. Check occasionally and add more water of required.
Serve with bulgur wheat and a green salad. I like to boil some salted water, add a preserved lemon and bulgur wheat. Once all the water evaporates, fluff up the wheat with a fork and break up the lemon.