2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
200g dried apricots
600ml chicken stock
120g pack pomegranate seeds
2 large handfuls coriander, roughly chopped
Ras el hanout, a North African
spice mix, contains cardamom,
cinnamon, clove, coriander, cumin,
nutmeg, turmeric and black pepper.
Find it in larger supermarkets, or use
a mix of the spices above.
Heat oven to 180C/160C fan/gas 4.
Heat the oil in a casserole and brown
the lamb on all sides. Scoop the lamb
out onto a plate, then add the onion
and carrots and cook for 2-3 mins until
golden. Add the garlic and cook for 1 min
more. Stir in the spices and tomatoes,
and season. Tip the lamb back in with
the chickpeas and apricots. Pour over the
stock, stir and bring to a simmer. Cover
the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give
it 20 mins more until tender. When ready,
leave it to rest so it’s not piping hot, then
serve scattered with pomegranate and
herbs, with couscous or rice alongside.