Coat the meat with plain flour and place in a deep ovenproof dish with a lid.
Peel and coarsely chop the onion and carrots and add to the meat.
Add the garlic, ginger, spices and chopped tomatoes, season with salt and pepper.
Add a little water to thin the sauce, cover with lid and cook in the preheated oven for 1 – 1½ hour. Ensure the carrots are cooked.
Remove the stew from the oven half way through cooking and add the apricots.
Return to the oven.
Check seasoning and adjust consistency if required.