We had a delicious supper on Saturday, adapted from a Mary Gwynn recipe.
Using lamb scrag and neck it was beautifully tender and economical too and Ras el Hanout spice mix makes it really quick to make.
Ingredients for 6:
1 large onion
3 cloves garlic
0.75-1 kg stewing lamb
2 tbsp Ras el Hanout spice mix
2 tbsp tomato puree
1 tbsp honey
100g dried apricots
400g tin chickpeas
salt and pepper to taste
Soften onion and garlic in heavy based saucepan.
Add lamb and fry until browned.
Add Ras el Hanout spice, tomato puree and seasoning to taste and cover (just) with water.
Bring to the boil and then simmer for 11/2 hours.
Then add honey, apricots (in halves) and chickpeas and simmer for another half hour or so until liquid has reduced.
It smells wonderful while it is cooking!
I served it with couscous and it went in a flash!