Serves 4

Ingredients

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

50g sultantas

2 tbsp Xoclat Ras-El-Hanout seasoning

600ml chicken stock

Method

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.

Serving suggestions

• Pomegranate Cous cous
• Basmati Rice
• Fresh Coriander