Sauté onions on the bottom of the tagine dish, and with a pinch of salt and pepper Sweat them down for about 20 minutes on medium.
Slowly, add the meat, cook for about 20 minutes, uncovered, and stirring often.
In a bowl, whisk together the broth, tomato paste, cornstarch, and add to the meat. Add the saffron to the tagine
Stir in the apricots and pistachios.
Cover, and cook for 1 hour on low. Occasionally stirring it to prevent burnt meat at the bottom of the pan
Add potatoes
Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.