Ingredients
| 2 tablespoons olive oil | |
| 1 onion, sliced | |
| 2 cloves garlic, sliced | |
| 1 cinnamon quill | |
| 2 teaspoons ras el hanout (I like Besaha brand) | |
| pinch chilli flakes | |
| 800g lamb shoulder or neck casserole, cut in a 3cm dice | |
| 500ml chicken stock or water | |
| 1 teaspoon sea salt | |
| 125g tart dried apricots, roughly chopped | |
| 1 x 400g can chickpeas, drained and rinsed | |
| 1 cup parsley or coriander leaves | |
| ¼ cup slivered almonds, toasted |
Tart dried apricots from Central Otago are ideal to use here, where the fruit melts into the sauce and helps cut the richness of the lamb. It’s a wonderful dish to make ahead, too, just add the herbs and toasted nuts once you have reheated the lamb and chickpeas.
Instructions
| 1. | In a wide saucepan, heat the oil and fry the onion and garlic until soft, around 10 minutes. |
| 2. | Add the cinnamon, ras el hanout and chilli flakes and cook for a few minutes until fragrant. |
| 3. | Add the lamb and stir through, browning lightly. |
| 4. | Add the stock, salt and apricots and simmer for 1½-2 hours, adding a little extra water or stock if you think it is drying out too much. |
| 5. | Add the chickpeas and heat through, then stir in the parsley or coriander and garnish with the slivered almonds. |
| 6. | Serve with saffron-infused rice. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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