This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead.
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.
Credit: Barney Desmazery
Prep time: 15 Minutes
Cook time: 1 Hour 30 Minutes
2 tbsp olive oil
500g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix
400g can chopped tomato
400g can chickpea, rinsed and drained
200g dried apricot
600ml chicken stock
120g pack pomegranate seeds
2 large handfuls coriander, roughly chopped