- 1 tbsp olive oil
- 2 onions, finely chopped
- 2 small red chillies, finely chopped
- ½ garlic bulb, peeled and crushed
- 5cm/2in piece ginger root, finely chopped
- 2 tsp ground coriander
- 1.5kg/3lb 5oz diced lamb (ask butcher for a mixture of shoulder and leg)
- 100g/3½oz apricots, chopped
- 100g/3½oz raisins
- ½ bottle white wine
- ½ pint chicken stock (or 2 chicken or vegetable stock cubes with ½ pint of water)
- 1 tbsp honey
- 1 tbsp cornflour
- handful chopped coriander
- couscous
- mixed leaf salad
- Preheat the oven to 150C/300F/Gas 2.
- Heat the olive oil in a casserole dish and cook the onions for a few minutes until softened, but not coloured.
- Stir in the chilli, garlic, ginger and ground coriander, and cook for a further minute.
- Add the lamb and cook until the meat is browned.
- Add the apricots, raisins, wine, stock and honey. Stir well and bring to the boil.
- Transfer to the oven and cook for 1½ hours – alternatively you can simmer it gently on the hob for 1½ hours.
- Add a tablespoon of water to the cornflour to form a paste and stir this paste into the lamb.
- Cook for a further couple of minutes to thicken, and stir in the chopped coriander. Serve with couscous and a green salad.