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.


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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