Moroccan Lamb Stew with Apricots & Chickpeas

1.2 kg lamb shoulder, cut into 3-4 cm chunks

2 tbsp The Good Oil extra virgin rapeseed oil

1 tbsp flour

1 onion, sliced

3 carrots, chopped into 2 cm pieces

2 garlic cloves, minced

2 tsp ras el hanout

1-2 tsp harissa (to taste)

1 bay leaf

1 cinnamon stick

1 can (400 g) chopped tomatoes

500 ml beef stock

100 g dried apricots, plus extra to garnish

1 can (400 g) chickpeas, drained and rinsed

Salt and pepper, to taste

3 tbsp chopped pistachios, to garnish

Fresh coriander, to garnish

Cooked couscous or rice, to serve

Preheat the oven to 160°C. Heat oil in a large, heavy-based pan over medium-high heat. Add lamb in batches and brown well on all sides. Sprinkle over flour, stir to coat, then remove from the pan.

In a large ovenproof dish or casserole, combine the browned lamb, onion, carrots, garlic, ras el hanout, harissa, bay leaf, cinnamon stick, tomatoes, stock, dried apricots and chickpeas. Season generously with salt and pepper and stir to combine.

Cover and transfer to the oven. Cook for about 3 hours, or until the lamb is soft and tender and the sauce is rich and slightly thickened.

Remove the bay leaf and cinnamon stick. Taste and adjust seasoning if needed. Spoon into bowls and top with chopped pistachios, extra chopped apricots, and fresh coriander. Serve with couscous or rice to soak up the sauce.