Moroccan Lamb and Apricot Stew

Serves 4, Prep and Cook: 35 mins

1kg lamb leg steaks

¼ cup olive oil

1 large onion, chopped

2 cloves garlic, crushed

2 tblsps Moroccan seasoning

1 cup apricot nectar

2 cinnamon sticks

1 tblsp plain flour

1½ cups chicken stock

¹⁄³ cup Turkish dried apricots, halved

Steamed green beans and couscous, to serve

1 Trim fat and sinew from lamb. Cut into 3m pieces. Toss with 2 tblsps of the oil in a large bowl. Season with salt and pepper. 2 Heat a stockpot over a medium to high heat. Add lamb in three batches. Cook, turning occasionally, for about 3 minutes, or until browned all over. Transfer to a bowl. 3 Reduce heat to medium. Add remaining oil to the same pot with onion and garlic. Cook, stirring occasionally for about 3 minutes, or until soft. Add seasoning. Cook, stirring for 1 minute. 4 Return lamb with cooking juices. Add nectar and cinnamon. Blend flour with 2 tblsps of the stock in a small jug. Add to pot with remaining stock. Stir to combine. 5 Bring to boil. Gently boil, uncovered, stirring occasionally for 10 minutes. Stir in apricots. Gently boil for a further 5 minutes, or until lamb is tender and mixture thickened. Discard cinnamon sticks.

Serve with beans and couscous.