Serves: 4 Time: 2 hours 10 minutes
- 1kg lamb shoulder, cut into 2 inch pieces
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 inch ginger, peeled and thinly sliced
- 1 tbsp apricot jam
- 150g dried apricots
- 400g chickpeas, drained and rinsed
- 2 tsp cinnamon
- 1 tsp cumin
- 2 tbsp olive oil
- 240ml water
- Salt and pepper to taste
In a large ovenproof pan or casserole dish, heat 1 tbsp oil over a medium heat. Add the onions and cook for 3-5 mins until softened. Stir in the cinnamon and cumin.
Add 1 tbsp oil then the lamb and salt and pepper to taste. Fry for about 10 minutes until the lamb is browned stirring occasionally.
Add the garlic and ginger and then add the water.
Bring the water to a boil then cover and place in a preheated oven (170c) for 1 hr 45 mins.
Remove from the oven and stir in the dried apricots and the apricot jam. Return to the oven for another hour.
Remove from the oven and place back on a medium heat. Add 30 ml water and the chickpeas. Cook for 10 mins.
Garnish with some fresh parsley and serve with couscous or rice.