Remove the mutton from the bone and cut into 5cm pieces.
Roast the bone in a hot oven for 10 minutes then simmer with vegetables for up to 2 hours to make stock.
Soak the apricots in boiling water for at least one hour.
Heat 1 tablespoon of oil and sauté garlic, onion, and carrots until softened.
Add spices to the pan and fry for several minutes before transferring to a tagine.
Brown the mutton pieces in the remaining oil and add them to the vegetables.
Cover the meat with apricot soaking liquid, wine, chutney, and stock.
Simmer gently for 1.5 hours.
Add the soaked apricots and cook for another 30 minutes until the meat is tender.
Serve the stew with boiled rice stirred with cumin or caraway seeds.