To serve 6 you’ll need:
1 tablespoon cumin
2 teaspoons coriander
1 1/2 teaspoons salt
1/2 teaspoon fennel seeds
1 teaspoon black pepper
1 kg trimmed boned lamb shoulder, cut into chunks
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups water
1 cup dried apricots
2 large tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
1/2 lemon – peel grated & rest of it sliced
2 tins of chickpeas – drained
Start by grinding all spices in pestle & mortar. Add lamb and toss to coat. Next coat the lamb in olive oil. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 4 minutes per batch. Transfer lamb to slow cooker or a pot.
Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes.
Add water, apricots, tomatoes, cinnamon sticks, ginger, lemon peel & sliced lemon and cook on low heat until lamb is tender. When meat is ready, stir in drained chickpeas and leave to cook for another 30mins. It will take about 8 hrs in a slow cooker or 5 hrs when cooked in a pot.