Mediterranean Lamb

INGREDIENTS (Serves 6-8)

◆ 3tbsp sunflower oil

◆ 1kg lean leg of lamb, diced

◆ 3 onions, sliced

◆ 2 garlic cloves, finely chopped

◆ 2tbsp ras el hanout spice mix

◆ 400g can chopped tomatoes

◆ 1tbsp tomato purée

◆ 300ml chicken stock

◆ 2 carrots, cut into chunks

◆ 400g can chickpeas

◆ 150g dried apricots, halved

◆ 1tbsp clear honey

◆ Salt and freshly ground black pepper

◆ 50g pomegranate seeds

◆ 2tbsp toasted pine nuts

◆ 2 handfuls of coriander or flat leaf parsley, roughly torn

◆ Warmed flat breads

1 Heat 2tbsp oil in casserole pan. Brown lamb in batches. Remove and set aside. Add remaining oil and onions and cook for 5mins. Add garlic, cook for 2mins. Stir in ras el hanout. 2 Add the tomatoes, tomato purée and stock and return the lamb to the pan. Stir and bring to the boil. Cover and simmer for 1 hour. Add the carrots and cook for 30mins. 3 Add chickpeas, apricots and honey. Stir to combine. Simmer for 30mins. Season to taste. Transfer to a warmed ser ving dish, scatter over pomegranate seeds, pine nuts, herbs. Serve with warm flatbreads.