Lamb & apricot stew

• olive oil↗2 tbsp tbsp
• stewing lamb↗250g g

  pieces

• onion↗1

  thinly sliced

• garlic clove↗1

  chopped

• chopped ginger1 tbsp tbsp

  chopped

• ras-el-hanout2 tsp tsp

  Berber or other Middle Eastern spice mix

• tomato purée↗1 tbsp tbsp
• soft dried apricots↗5

  halved

• vegetable or chicken stock300ml ml
• cooked couscous↗

  mint or coriander leaves, and lemon wedges, to serve

Step-by-step instructions

1. 1

   In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.