Ingredient quantities update automatically. Cook and prep times use this recipe’s scaling mode: mild.
Scaling note: Cook time may rise slightly for very large batches, but tenderness matters more than exact time.
Ingredients
- 600 g diced lamb shoulder
- 1 tbsp olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tsp ras el hanout
- 400 g tinned chickpeas, drained
- 80 g dried apricots
- 500 ml lamb or chicken stock
- 1 tbsp honey
- 10 g coriander (to serve)
Method
- Brown the lamb in batches, then remove from the pan.
- Cook onion and garlic until soft, then add ras el hanout.
- Return lamb with chickpeas, apricots, stock and honey.
- Cover and simmer until the lamb is tender.
- Serve with couscous and coriander.
AI recipe note
This recipe was created with AI assistance and reviewed for clarity. Please use normal food safety checks and personal judgement when cooking.