This is such a warming winter recipe. Cinnamon amd dried apricots give the lamb such a lovely & fragrant taste you’ll absolutely love it.

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.