We served this in vast quantities at our silver wedding party – it went down very well! It’s the kind of thing that you can leave on a low heat to simmer for ages without it coming to much harm.
• 500g cubed lamb
• 1 onion
• 200g dried apricots, chopped
• 1 400g tin chickpeas, drained
• 1 400g tin chopped tomatoes (or 4 big fresh tomatoes, skinned and chopped)
• 1 jar roasted red peppers or 2 fresh Romano peppers, cut into strips
• 1 tbsp olive oil
• 250ml stock – veg, chicken, lamb, whatever you have to hand
• 3 heaped teaspoons ras-el-hanout (a Moroccan spice mix) – if you can’t find this, the main ingredients are ginger, coriander, cinnamon, nutmeg, cloves, cayenne and black pepper plus dried rose petals, so go wild with your spice jars
• 1 small red chili, chopped finely, to taste
• Salt and pepper
Brown the cubed lamb in the olive oil in a frying pan over a relatively high heat. Drain the meat and put it in an ovenproof casserole dish. Now fry the onions in the remaining oil in the frying pan, over a gentle heat, adding the ras-el-hanout to the mixture along with the chili to taste (there is some cayenne in ras-el-hanout but if you like spicy dishes, just add a bit more chili). Once the onions are nice and soft but not browned, add these to the lamb in the casserole dish. Add the drained tin of chickpeas, the red peppers, the tin of chopped tomatoes and the chopped dried apricots to the casserole. Add about 250ml of hot stock . Give it a good stir and leave it in a low-ish oven or a slow cooker for an hour or two. Add more stock if it looks to be drying out at any time during cooking. Taste and season with salt and pepper and extra chili if it needs it.
Serve with couscous, or flatbreads. This should serve 4…