Cumin and coriander are the stars of this feast. They’re divine combined with sweet and succulent dried apricots. Don’t forget couscous to soak up all the sauce.
1⁄4 cup extra virgin olive oil, plus 2 Tbsp extra
1⁄4 cup ground cumin
1⁄4 cup ground coriander
Sea-salt flakes and freshly ground black pepper, to season
1.5kg boneless lamb neck or shoulder, diced
1 brown onion, roughly chopped
1 clove garlic, smashed
400g can diced tomatoes
500ml chicken stock
400g can chickpeas, drained, rinsed
100g baby spinach leaves
1⁄2 cup dried apricots, halved
Parsley and mint leaves, to garnish
Couscous, to serve
Put oil, cumin and coriander in a large bowl and season. Add lamb and toss to coat. Heat extra oil in a large heavy-based saucepan over a medium heat and add 1⁄2 of the lamb. Cook, stirring occasionally, for 5 minutes
or until well browned. Transfer to a plate and repeat with remaining lamb.
To the same pan, add onion and garlic, stirring for 5 minutes or until onions are golden. Return lamb to pan. Add tomatoes and stock to pan. Bring to the boil then reduce heat to medium, simmering for 1 hour 30 minutes. Stir
in chickpeas, spinach and apricots, cooking for a further 5 minutes. Garnish with parsley and mint. Serve with couscous on the side.