Moroccan lamb and chickpea stew with couscous

Warmly spiced lamb with chickpeas, tomatoes and sweet apricots in the style of a Moroccan tagine. Make the whole pot and freeze half for a cold evening.

Ingredients

• 1200 g Diced lamb
• 30 ml Olive oil
• 2 Onions, chopped
• 0.4 Garlic, crushed
• 20 g Fresh ginger, grated
• 15 g Ras el hanout
• 4 g Ground cumin
• 2 g Ground cinnamon
• 800 g Chopped tomatoes
• 800 g Chickpeas, 2 tins, drained
• 120 g Dried apricots, halved
• 1 Vegetable stock cubes, made up with 500ml hot water
• 15 g Honey
• 5 g Salt
• 15 g Fresh coriander, chopped
• 300 g Couscous
• 0.5 Lemons, juiced
• 150 g Natural yoghurt

Method

1. Brown the lamb in batches in half the oil in a large pan, about 10 minutes, and set aside.
2. Add the rest of the oil and the onions and cook for 8 minutes, then stir in the garlic, ginger and spices for a minute.
3. Return the lamb with the tomatoes, stock, apricots, honey and salt. Cover and simmer gently for 1 hour 15 minutes, stirring now and then.
4. Stir in the chickpeas and simmer uncovered for 15 minutes until the lamb is tender and the sauce thick.
5. Pour 350ml boiling water over the couscous with the lemon juice and a pinch of salt, cover and leave for 5 minutes, then fluff with a fork.
6. Spoon half the stew into a wide dish to cool for the freezer. Scatter the rest with coriander and serve with the couscous and yoghurt.