A delicious, warming dish.


  • 2 tbsp olive oil

  • 1 large onion, roughly chopped

  • 2 cloves garlic, finely chopped

  • 1 tbsp paprika

  • 2 tspn ground ginger, or 2.5cm root ginger, grated

  • 1 tspn ground coriander

  • 1 tspn turmeric

  • 1 tspn ground cumin

  • 1/2 tspn ground allspice

  • 2 cinnamon sticks

  • Pinch of saffron (optional)

  • 1kg lamb shoulder or similar (trimmed and diced into 3-4cm piece)

  • 400g tin of tomatoes

  • 1 tbsp honey

  • 100g dried apricots

  • 25g raisins (optional)

  • 300ml light chicken stock

  • 100g cooked chickpeas, drained and rinsed

  • Small bunch flat-leaf parsley chopped

  • Salt and freshly ground black pepper

  • Couscous or bulgar wheat to serve


  • 1.

    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.

  • 2.

    Add the garlic and all the spices, continue to stir and cook and after a few minutes throw in the lamb pieces.

  • 3.

    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.

  • 4.

    Add a good grind of black pepper and a pinch of salt, pop the lid on top and cook gently for 1-1 1/2 hours stirring occasionally. Add the chickpeas. Continue to cook for another 15-20 minutes until nicely reduced.


  • 1.

    Adjust seasoning and serve with prepared couscous or bulgar wheat with a light sprinkling of chopped parsley.


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