Summary

I can't believe I never tried lamb before I came to the UK. I absolutely love it!

I think that the additional flavours that are associated with this North African style really bring out the best of lamb, and my own preference is to use lamb neck fillet. However, I've used other cuts and even lamb shanks with this recipe.

The quantities here will provide 6 generous portions. If you haven't got a large pot you can scale down the ingredients if you are cooking for a smaller number, or otherwise cook the vegetables seperately.

Method

1. Pre-heat the oven to 170 degrees (160 fan, Gas mark 4).
   
   
2. Cut the lamb into large chunks and dust with some plain flour and the turmeric.*
   
   
3. Chop the onions and finely chop or press the garlic cloves.
   
   
4. Peel the carrot and cut into large (1 – 2cm) pieces.
   
   
5. Peel the sweet potatoes and cut into 3cm chunks.
   
   
6. Cut the apricots into halves.
   
   
7. Open the can of chickpeas and rinse in clean water.
   
   
8. Prep done - let’s get cooking... Make a broth with the chopped tomatoes, 100ml of water, and the wine, and bring to the boil (either on the hob if you are using a suitable pot, or in the oven if you are using a conventional casserole dish**). Add the paprika, cinnamon, and stock cubes and give it a good stir.
   
   
9. Add a little oil to a frying pan and brown the pieces of lamb. Sprinkle the rosemary into the pan. Don’t overwhelm your pan, fry in one or more batches if necessary. When browned, transfer to the pot or casserole.
   
   
10. Fry the onions and garlic in the same pan the lamb was browned in (add a little more oil if necessary). Then de-glaze the frying pan with a little water and transfer everything to the pot or casserole.
    
    
11. Add the salt and a good grind of black pepper, and then place the pot in the centre of the oven.
    
    
12. After 15 minutes, reduce the temperature of the oven and leave on a very gentle simmer, stirring occasionally and gently. Please note: If I’m using lamb neck fillet, I find that slow cooking for 3 hours is adequate. If other cuts of lamb are used, for example, lamb shoulder, these may take longer to adequately render the meat and melt away the fat content.
    
    
13. Add the carrots and sweet potatoes one hour before serving to ensure they get cooked through.
    
    
14. 30 minutes before serving, add the tomato puree, mint sauce, apricots and chickpeas. Stir. Taste and add any seasoning as required.
    
    
15. Before serving, spoon off any excess fat from the surface of the broth as required.
    
    

(* Time permitting, I sometimes make a marinade with the dried herbs and spices and a little oil. I mix the pieces of the lamb with the marinade and leave in the fridge, preferably overnight.)

(** I sometimes do all the cooking in my enameled cast iron pot, in which case I’ll brown the meat first and put it to one side before frying the onions. When adding the liquids, I’ll add the water first, from a hot kettle, so as not to cause the pot to crack.)