2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
1 tbsp tomato puree
5 soft dried apricots, halved
300ml vegetable or chicken stock
cooked couscous, mint or coriander leaves, and lemon wedges, to serve
In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato puree, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.