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.
Ingredients
Method
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.