Sauté the the onion in the olive oil until soft and slightly caramelised. Add the garlic and red pepper and cook for a further 5 minutes. Now add the cumin, coriander, all-spice, chilli, lemon zest, harissa paste and sugar. Dry fry the spices for a minute or two. This will meld and intensify the flavours. Add the lamb pieces and stir to coat in the spice mix. Add the passata, chicken stock, chickpeas and apricots. Place the lid on and simmer for approximately 40-45 minutes until the sauce is reduced and thickened. Taste and adjust the seasoning if necessary. Freshen the flavours up with a squeeze of lemon juice. Serve with currant and almond bulgur wheat salad and roughly torn coriander or flat leaf parsley, if you prefer. Spoon over some cooling Greek yoghurt and pops of sweet pomegranate arils.Serves 4-6.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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