This version of a traditional Moroccan recipe is a great family dish. It is meaty, spicy and fruity and great comfort food.
● 450g cubed lamb (use shoulder)
● 2 tbsp flour
● 2-3 tbsp sunflower oil
● 1 onion, chopped
● 1 clove garlic, crushed
● Half tsp cinnamon
● Half tsp cumin
● 2 tsp mild curry powder
● 300ml vegetable stock
● 400g tin tomatoes
● 3 tbsp tomato puree
● 1 tsp clear honey
● Half an apple, cored and grated
● 110g dried apricots, quartered
● Coriander (optional)
● Trim the lamb and remove any large pieces of fat. Cut into 1 cm cubes and put in a bowl. Mix the flour with ¼ tsp salt and some black pepper. Toss the cubed lamb in the seasoned flour.
● Heat a tablespoon of oil in a casserole pan and brown the lamb over a medium heat to avoid burning. So as not to overcrowd your pan you may need to do this in batches. Add more oil if needed. Remove the browned lamb to a clean bowl.
● If you have any blackened/burnt bits in the pan, wipe or wash them away. Add the onion to the pan along with 1 tbsp oil and fry gently for 8 to 10 minutes, until translucent.
● Add the garlic, cinnamon, cumin and curry powder and cook for 2 minutes. Stir in the vegetable stock a little at a time, add the tomatoes, tomato puree, honey and apple. Stir and add the lamb. Bring to the boil, then reduce the heat to very low, cover and cook for 1½ to 2 hours. Stir every 20 minutes. It should bubble gently but not boil as this will toughen the lamb.
● Uncover and add the apricots, Simmer 30 minutes more. Add up to 50 ml water if the sauce becomes too thick. Season to taste. Serve with rice or couscous, and garnish with coriander.