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Ingredients (19)

1	red onion — diced
1	garlic — cloves, minced
1	red pepper — deseeded and chopped
1 tsp	cumin — ground
1 tsp	coriander — ground
1/2 tsp	allspice
1/4 tsp	dried chilli flakes — red
	lemon — zest only
2	harissa paste
1 tsp	brown sugar
400 g	lamb — leftover, cooked
375 ml	tomato passata
500 ml	stock — weak, chicken
400 g	chickpeas — tinned, drained and rinsed
50 g	apricots — Turkish
	lemon juice
1/4 tsp	salt
1	fresh coriander — or parsley, torn
	greek yoghurt and pomegranate arils, to serve — separate entries

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Method:

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.

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