I love “go to” recipes….ones that you know will work out overtime and even more so ones that you can just
throw in the oven and leave to cook away, whilst the aromatic smells waft around your house.
I hate to admit it, but I do have a fussy lot living in my house and so each meal always needs to accommodate many different tastebuds!
This is one such dish that everyone will eat so it is a winner!
Simply serve it with cous cous and maybe some steamed green french beans….delicious.
- 1kg diced lamb (I use shoulder)
- 1 onion, diced
- 3 cloves garlic, sliced
- 2 tbl sp olive oil
- 3 carrots, peeled and sliced
- 2 tbl sp Ras El Hanout ( Middle Eastern Spice mix available from Specialty grocery stores)
- 400g tin chopped tomatoes
- 400g tin chickpeas ( drained and rinsed)
- 600ml vegetable stock
- 100g dried apricots, chopped
- Corriander to garnish if desired.
- Preheat your oven to 160 deg c ( fan setting)
- Add 1 tbl sp oil to pan, when hot, add the meat in batches to brown and set aside. (in an oven safe- Le Cruset dish or similar with a lid)
- Add remaining oil to the pan and salute onions, garlic and carrots until soft and slightly golden
- Add in tomatoes,spice, stock, chickpeas, apricots and meat, then give a quick stir
- Put the lid on and transfer to the oven
- Cook for 2 hours, give it a stir and continue to cook for another 1 hour or until meat it meltingly tender.
- Serve with Cous Cous or Rice.
- Note- this spice mix does add a little kick so add less if you are cooking for younger kids...