750g lean lamb meat (or steaks)
½ tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp hot chilli powder1 tbsp oil
400g can chopped tomatoes
3 tbsp runny honey
lamb stock cube
flat leaf parsley or coriander and finely grated lemon zest to serve (optional)
Set oven for 180ºC. Trim the lamb of any fat and cut into chunks. Season with salt and pepper. Mix the cumin, coriander, cinnamon and chilli powder in a small bowl. Heat oil in a casserole dish, add the seasoned lamb, onion and garlic and stir fry for 1 minute until lightly coloured. Sprinkle over the cumin, coriander, cinnamon and chili, cook for a further 2 minutes, remove from heat as soon as the spices begin to give off a strong aroma.
Tip in the tomatoes and water, honey and chickpeas. Crumble the stock cube over the top and stir well. Bring to a simmer on the hob, then cover and cook in oven for 1 hour. After an hour, stir in the sweet potato and apricots and return to the oven for a further 45 mins or until the lamb is tender.
Serve with some chopped parsley and a little grated lemon zest, which will add a little extra spark of flavour.