Lamb and Apricot Tagine

Ingredients

• 1kg lamb shoulder, cut into large chunks
• 2 onions, sliced
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 200g dried apricots
• 1 can chickpeas, drained
• 400g chopped tomatoes
• 600ml lamb or chicken stock
• 2 tablespoons honey
• 3 tablespoons olive oil
• Coriander and toasted almonds, to serve

Before you cook

• Season the lamb generously and leave it out for 20 minutes.
• Slice the onions and mince the garlic.
• Measure the spices into one small bowl so they go in together.

Steps

1. Brown the lamb hard in the oil, in batches, until every piece has colour, then lift it out.
2. Soften the onions in the same pot for 10 minutes over medium heat.
3. Add the garlic, ginger and all the spices and stir for a minute until the kitchen smells of them.
4. Return the lamb with the tomatoes, stock and honey and bring to a simmer.
5. Cover and cook very gently for 90 minutes, stirring occasionally.
6. Add the apricots and chickpeas and cook uncovered for 30 minutes more.
7. The sauce should be thick enough to coat the meat; reduce it further if it looks loose.
8. Taste and adjust for salt and sweetness.
9. Scatter with coriander and toasted almonds before serving.