4 lamb leg steaks (diced thickly)
2 tbsp rapeseed oil
1 red onion, diced
2 carrots, cut into chunks
2 parsnips, cut into chunks
400g can of chopped tomatoes
400g can of chickpeas, rinsed and drained
200g dried apricot, chopped
2 tbsp Xoclat Ras-El-Hanout seasoning
600ml chicken stock
Heat oven to 180c/160c fan
Heat the oil in a casserole pan and brown the lamb. Set aside then fry the onion, carrot and parsnip for 2 minutes.
Add the ras-el-hanout seasoning and tomatoes and add a pint of salt.
Add the lamb, apricots, sultanas and chickpeas to the pan. Add the stock and stir well.
Transfer to the oven and cook for 1 hour or until the lamb is soft.
- Pomegranate Cous cous
- Basmati Rice
- Fresh Coriander