Pour boiling water over the apricots and leave to soak for an hour. Cut the lamb into 3cm cubes. Cut the carrots into 5cm lengths and quarter lengthwise.
Heat 1 tablespoon olive oil in a large pan and lightly brown the lamb. Remove and add the remaining oil. Fry the onion until it softens then add the carrots, cayenne, saffron, ginger, turmeric and cinnamon sticks. Return the lamb to the pan and pour in just enough water to cover.
Bring to the boil , turn down the heat and stir in the tomato paste. Simmer gently 1 1/2 hours.
Drain the apricots and add to the pan with the honey, orange flower water and salt and pepper to taste. Simmer 15 minutes. Add the dates and simmer another 5 minutes until rich and soupy. Scatter with coriander and parsley leaves.