1.1kg boneless lamb shoulder or boneless leg of lamb, 4-cm cubes
For the stew
1 onion, cut into 2-cm cubes
3 carrots, roughly diced
3 cloves garlic, crushed
1 tbsp tomato puree
1 (400g) tinned chickpeas, drained
1 lemon, zested
450ml chicken stock
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1) For the lamb: In a mixing bowl add two tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well.
2) Heat one tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add a third of the lamb and brown well. Remove to the plate and repeat with the remaining lamb.
For the stew: Add onions and carrots to the pot and sweat for five minutes. Stir in the fresh garlic and ginger, continue cooking for an additional five minutes.
4) Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
5) Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh coriander and serve right out of the pot.