25 g (1 oz) fresh root ginger, peeled and finely chopped
450 g (14 1/2 oz) lean lamb, cut into bite-sized pieces
2 teaspoons ground cinnamon
175 g (6 oz) ready-to-eat dried apricots
2 large tablespoons runny honey
salt and pepper
Buttery Couscous (see page 128), to serve
Heat the oil in a large, heavy-based saucepan or the base of a tagine, stir in the onion, garlic and ginger and cook for 1–2 minutes. Add the lamb and toss to coat well, then add the cinnamon. Pour in enough hot water to just cover the meat and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
Add the apricots and honey, re-cover and simmer for a further 10 minutes. Season to taste and serve hot with the couscous.