1.In a large frying pan, heat oil over medium heat; cook lamb, in batches, for about 5-10 minutes, or until cooked as desired. Remove; cover lamb to keep warm.
2.Deglaze pan (see notes) with wine; simmer for 1 minute. Add stock, apricot and ginger; bring to the boil. Simmer, stirring occasionally, for about 10 minutes or until liquid reduces by half.
3.In a small frying pan, dry-fry coriander, cumin, chilli and cinnamon for about 1 minute, or until fragrant.
4.Stir spices, nuts and parsley into apricot mixture. Add butter, piece by piece, whisking constantly until butter is melted and sauce thickens slightly. Return lamb to pan and warm through before serving.
Substitute cashews for pistachios if you like. Also goes well with pan-fried white fish fillets; grilled beef fillets. Deglazing is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining meat juices in the pan, then over heat, the pan is scraped to loosen the browned caramelised bits. After the mixture is combined, flour is often stirred in to make a roux-like base for the sauce; other times, cream or butter will be added to create a richer, more velvety sauce.