A delicious, warming dish.
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 1/2 hours stirring occasionally. Add the chickpeas. Continue to cook for another 15-20 minutes until nicely reduced.
Adjust seasoning and serve with prepared couscous or bulgar wheat with a light sprinkling of chopped parsley.
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