2 tbsp rapeseed oil550g lean lamb – cubed.
1 red onion, chopped
1 garlic clove, crushed
700ml lamb or vegetable stock
Grated zest and juice of 1 lime
1 tsp harissa paste
1 tsp honey
175g ready-to-eat dried apricots
2 tbsp chopped fresh coriander
40g crushed Moroccan Spiced Almonds
Heat the oil in a large flameproof casserole dish. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate and allow to rest.
Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, harissa paste, honey and season with a little salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
Add the apricots and two thirds of coriander and cook for 25 minutes until the lamb is tender. Stir in most of the Moroccan Spiced Almonds and cook for another 5 minutes. Serve with the remaining coriander and almonds scattered over the top.
