The meat is cut into medium cubes, onion strips, garlic and ginger in small pieces apricots cut into 4. In a medium saucepan heat 1 tbsp olive oil. Meat ovkusvyava little ras el Hanoun and salt (if the soup is not savory), fry briefly until browned and removed from the pan. In the same pan put the remaining olive oil, onion, garlic and ginger and fry a little ras el Hanoun. Cook approximately 5 minutes until soft, and then add the rest of ras el Hanoun, tomato paste, broth and apricots. Meat also returns to the pan. Allow to simmer for 25 minutes. Serve with warm couscous, mint leaves or coriander, and lemon slices. * If the broth is savory (eg cube), no need to add salt. * I have prepared a dish with veal (by mistake) and also get a very tasty.