Heat the oil in a large pan. Add the
onion and cook for a few mins until soft.
Meanwhile, put the saffron in the hot
stock and leave to steep. Add the garlic,
ginger and chilli to the pan and cook for
a few mins more. Tip in the spices and
tomato purée, stir for a few mins until
fragrant, then add the tomatoes, ground
almonds, orange zest and juice, honey and
saffron-scented stock, making sure that
you use all of the saffron strands.
Simmer, uncovered, for 10 mins, until
the tomatoes have broken down and the
sauce has thickened a little.