15 min
Prep
90 min
Cook
4
Serves
514 kcal
Calories
38g
Protein
42g
Carbs
18g
Fat
Ingredients
Other
olive oil2 tbsp
500g lean diced lamb1 pieces
large onion roughly chopped1 pieces
large carrots quartered lengthways and cut into chunks2 pieces
garlic cloves finely chopped2 pieces
ras-el-hanout spice mix2 tbsp
400g can chopped tomato1 pieces
400g can chickpea rinsed and drained1 pieces
200g dried apricot1 pieces
600ml chicken stock1 pieces
120g pack pomegranate seeds1 pieces
large handfuls coriander roughly chopped2 pieces
Method
01
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.
02
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.