You will need:
500g lamb neck fillet
1 tin chick peas
50gm Spice'n'Easy Moroccan Rub
2 Tablespoon Cooking oil
12-16 dried apricots
1 large onion diced
1 carrot diced
2 sticks of celery finely chopped
1 small bunch Parsley and Mint finely
Water, salt and pepper
Cut the lamb into large chunks and place in a
glass bowl. Spoon in 50g of Spice 'n' Easy Moroccan Rub
and stir until lamb chunks are coated with the marinade (add a
little water if necessary). Leave to marinate for 2 hours if
Dice the onion celery and carrot and finely chop
the fresh herbs. Heat a little oil in a large casserole and
add the diced vegetables fry for a minute or two then add the lamb.
Stir fry until lamb is sealed then add tin of chickpeas including
the liquid. Add water to just cover the lamb. Add the
apricots and leave to simmer for an hour.
After 1 hour the lamb should be tender and the
apricots softened. Taste and adjust seasoning if necessary.
Sprinkle over the chopped herbs and serve on a
bed of steamed couscous.
Replace the lamb with Aubergine and
Butternut Squash .