Moroccan-Spiced Lamb and Chickpea Stew

Ingredients

• 1 kilogram lamb shoulder, cut into 3cm chunks
• 2 tablespoon olive oil
• 2 piece brown onion, diced
• 3 clove garlic, crushed
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 400 gram tinned diced tomatoes
• 500 millilitre chicken stock
• 1 tin tinned chickpeas, drained
• 1/2 cup dried apricots, halved
• 1/2 bunch fresh coriander, chopped

Instructions

1. 1Heat the oil in a large heavy-based pot over high heat and brown the lamb in two batches, 4 minutes per batch; set aside.
2. 2Cook the onion in the same pot for 5 minutes until soft.
3. 3Add the garlic, cumin, ground coriander and cinnamon and stir for 1 minute until fragrant.
4. 4Return the lamb with the tomatoes and stock, then bring to a simmer.
5. 5Cover and simmer on low for 75 minutes, stirring occasionally.
6. 6Add the chickpeas and apricots and simmer uncovered for 25 minutes until the lamb is tender and the sauce is thick.
7. 7Season, scatter with fresh coriander and serve with couscous. Freeze cooled portions for up to 3 months; thaw overnight and reheat in a saucepan until steaming.