Ingredients

The following ingredients have 2 Servings
  • 1 tbsp olive oil
  • 1 onion ((chopped))
  • 2 cloves garlic ((crushed))
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 2 inches cinnamon stick
  • 1 tin chickpeas ((drained and rinsed))
  • 1 tin plum tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp runny honey
  • 125 ml stock ((lamb, chicken or vegetable))
  • 250 g left over lamb ((cubed))
  • 50 g dried apricots ((cut into quarters))
  • 2 large handfuls spinach
  • 4 tbsp coriander ((separate the stalks, and chop the leaves))
  • 1 tbsp slivered almonds ((optional, for garnish))
  • 1 pomegranate ((optional, for garnish))

Instruction

  • Heat the oil in a shallow casserole dish or lidded sauté pan on a medium-low ring. Fry the onion for a couple of minutes, and then add the garlic. Fry gently until the onion is turning translucent.
  • Add the spices and fry until fragrant, stirring well to coat the onion in the spice mixture.
  • Add the rest of the ingredients except the spinach and coriander. Turn the ring up so that the stock is boiling, then turn down to a low simmer.
  • Cover and simmer for 20 minutes.
  • Add half the spinach and stir it in. The spinach will wilt down; add the rest of the spinach and the coriander stalks. Stir in, cover, and cook for a couple of minutes.
  • Sprinkle over the chopped coriander leaves. Garnish with toasted almonds and pomegranate seeds if using them, and serve.