1 can chick peas, drained
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili flakes
1 tsp oil
1 onion, halved and sliced
100g sweet potato, peeled and cut into 2.5cm chunks
2 garlic cloves, chopped
Lamb stock cube
Set oven for 180oc/Fan GM4. Heat oil in a casserole dish, add the seasoned lamb, onion and garlic and stir fry for 1 minute. Sprinkle over the cumin, coriander, cinnamon and chili, cook for a further 2 minutes, remove from heat before the spices burn.
Tip in the tomatoes and water, honey and chickpeas. Crumble to stock cube over the top and stir well. Bring to a simmer then cover and cook in oven for 45 minutes. Stir in the sweet potato and dried fruit/apricots and return to the oven for a further 45 mins or until the lamb is tender.
Serve with some chopped parsley and a little grated lemon zest and a side of green beans.