1200g diced British lamb
200g onion, chopped
3 cloves garlic, minced
350g dried apricots, sliced
1 bunch coriander, roughly chopped
1 bunch fresh mint, chopped
1 orange, zest and juice
1 tsp cardamom pods, whole or you can grind the seeds to avoid ‘cardamom bombs’
2 tbsp mild chilli powder
2 cinnamon sticks
3 tbsp tumeric powder
3 tbsp ground cuminb
50g tomato paste
Honey to taste
50g toasted almond flakes
2 litres chicken stock.
Heat some oil or butter in a casserole dish and brown the lamb, seasoning with salt and pepper.
Add the spices, garlic and onion and cook for 2 minutes.
Add the tomato paste, mix well and cover with stock. Bring to the boil, cover and put in the oven at 160 C on the middle shelf. Cook for 55 minutes.
Remove from the oven and add apricots, the zest and juice of the orange and place back in the oven, covered, for a further 60 minutes.
Remove from the oven and add the herbs, almonds and honey to taste.
Vegetarian? Chickpeas work well instead of the lamb.
Serve with cous cous.