2 tbsp Olive oil
1 large onion, roughly chopped
2 cloves garlic, finely chopped
1 tbsp paprika
2 tsp ground ginger, or 2.5cm root ginger grated
1 tsp each of ground coriander, turmeric, ground cumin
½ tsp ground allspice
2 cinnamon sticks
Pinch of saffron (optional)
1kg lamb shoulder or similar trimmed
1x 400g tin of tomatoes
1 tbsp Honey
100g dried apricots
25g raisins (optional)
300ml light chicken stock
1x 100g cooked chickpeas, drained and rinsed (tinned is fine)
Salt and freshly ground black pepper
Small bunch Flat-leaf parsley chopped.
Heat the oil in a large heavy-based pan that has a lid and cook the onions for 5 minutes over a medium heat until soft and starting to brown.
Add the garlic and all the spices, continue to stir and cook and after a few minutes throw in the lamb pieces. When the lamb meat is sealed and well coated in the spices - this takes about 5-8 minutes - stir in the tomatoes, apricots, raisins and stock.
Add a good grind of black pepper and a pinch of salt, pop the lid on top and cook gently for 1-1 ½ hours stirring occasionally.
Add the chickpeas continue to cook for another 15-20 minutes until nicely reduced. Adjust seasoning and serve with prepared Cous cous.