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Bone out the leg leaving the very tough meat at then end of the knuckle on the bone as the meat is to be cut into pieces, no greatly subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. Trim any major fat and gristle off the meat and cut into large (5 x 5cm/2in x 2in) pieces. Most meat for stews is cut too small
Roast the bone and the knuckle in a hot oven for ten minutes, put in a panwith a few vegetables (carrots, onion, celery)and a bay leaf and bring to the boil and then simmer very gentley for 1.5/2 hours. Strain the stock through a fine sieve
Rinse the apricots well in cold water then place in a bowl. Pour over enough boiling water from the kettle to barely cover them. Leave to soak for at least an hour
Heat half of the oil in a large frying pan over a medium heat. Add the garlic, onion and carrot and sweat for a few minutes until softened. Add all the spices and fry for a few more minutes.
Transfer to your tagine or stockpot. Turn up the heat under the now empty frying pan and add the rest of the oil. Brown the meat quickly in small batches and add to the vegetables.
Pour over the huice for the soaked apricots, the glass of wine, the chutney and enough stock to just (and only just) cover the meat
Bring to the boil then reduce immediately to a very slow simmer. Cook like this uncovered (or in a low oven with a lid on if you prefer) for 1.5 hours. Add the apricots and this point (any earlier and they would get too mushy) and cook for a further 1/2 hour. By this time the meat should be extremely tender. Tasts a bit and if in doubt cook for a little longer Serves 4
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