Serves 4

1 tbsp oil
1 onion, chopped
5 cloves garlic, crushed or finely chopped
2cm fresh ginger, peeled and finely chopped OR 1 large tsp ready chopped ginger
1/2 tsp chilli powder
1 tsp ground cumin
1 tsp paprika
1/4 tsp ground coriander
500g lamb, cubed - stewing is fine
500ml boiling water with 1/2 stock cube dissolved in it
1 tsp white wine or cider vinegar
1 large tsp soft brown sugar (pref dark or muscavado)
1 handful dried apricots
1 tsp garam masala
1 small handful flaked almonds

Method:
Put the olive oil into a frying pan over a medium heat. When hot, add the onion and fry until softened. Add the garlic and ginger. Fry briefly and add the chilli powder, cumin, paprika and coriander. Fry until well combined. Add the meat, stirring to coat in the mix. Fry until meat has cooked slightly on the outside. Add the water, vinegar and sugar. Bring to the boil. Cover, turn down the heat and leave to simmer gently for 3 hours. Add the apricots. Simmer for 20 mins. Meanwhile, put the almonds in a dry frying pan over a low heat. Stir gently until almonds are brown. Remove from pan immediately. Add the garam masala to the casserole and stir well. Taste and adjust seasoning if necessary. If the sauce is not thick enough, put one tsp cornflour in a cup. Add a little water and mix to a runny paste. Pour into casserole. Stir well and cook until sauce is transparent again.

Serve Moroccan Lamb with Couscous. Top the lamb with the toasted almonds.