• p16


    16 dried apricots, halved

    2 tbsp of raisins

    350ml of white wine

    700g of shoulder of lamb, diced

    1 large onion, finely diced

    1 red chilli, sliced

    3 garlic cloves, peeled and finely chopped

    4 cloves

    2 star anise

    1 cinnamon stick

    1 red pepper, peeled and sliced into strips

    1 tbsp of tomato paste

    1 pinch of saffron stamen

    400g of tin of chopped tomatoes

    570ml of Lamb stock

    150g of cooked chickpeas

    1 tbsp of clear honey

    1 tbsp of chopped coriander

    1 tbsp of chopped parsley

    olive oil


    freshly ground black pepper


    Soak the apricots and raisins in the white wine for at least an hour before starting

    Heat a wide casserole pan and cover the base with a generous amount of olive oil

    Season the diced lamb well and fry in the pan, browning it all over. If necessary, do this in batches to keep the pan very hot

    Remove the meat once it is browned and set aside. Set the oven to 150°C/Gas mark 2

    In the same pan, fry the onion, chilli and garlic in a couple of tablespoons of olive oil until soft but not too coloured. Add the sliced red pepper and cook for a further 2 minutes. Then add the cloves, star anise and cinnamon stick, then season with the black pepper

    Fry for a further 3-5 minutes then add the tomato paste and stir through for another 2 minutes. Next add the saffron, apricots, raisins and wine

    Let the wine come to the boil before adding the tinned tomatoes

    Add the lamb and the stock to the pot. Bring to the boil and reduce to a very gentle simmer, cover with a lid and place in the oven for 2-3 hours, or until the lamb is very tender

    Before serving, add the chickpeas and stir in the honey and herbs. Serve piping hot