- 2 tbsp rapeseed oil
- 550g 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 the fresh coriander
- 40g crushed Moroccan Spiced Almonds
Heat the oil in a large flameproof casserole dish. Add the lamb and cook over 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.