• 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 cinnamon stick
  • 50 ml (2 fl oz) orange juice
  • 250 g (8 oz) lean lamb, cut into 5 cm (2 inch) cubes
  • 125 g (4 oz) button onions or shallots, unpeeled
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 2 teaspoons plain flour
  • 2 teaspoons tomato purée
  • 125 ml (4 fl oz) lamb stock (see page 140)
  • 3 tablespoons sherry
  • 50 g (2 oz) ready-to-eat dried apricots
  • 300 g (10 oz) canned chickpeas, rinsed and drained
  • salt and pepper

Put the spices in a large bowl and pour the orange juice over them. Add the lamb and mix well, then cover and leave in a cool place for at least 1 hour, or preferably overnight in the refrigerator.

Put the onions or shallots in a heatproof bowl and cover with boiling water. Leave for 2 minutes. Drain and refresh under cold water, then peel.

Heat the oil in a large, flameproof casserole. Remove the lamb from the marinade and pat dry with kitchen paper. Brown over a high heat until golden all over. Using a slotted spoon, remove the lamb and set aside. Reduce the heat slightly and, adding a little more oil if necessary, cook the onions or shallots and garlic for 3 minutes or until just beginning to brown. Return the meat to the pan and stir in the flour and tomato purée. Cook for 1 minute.

Add the marinade to the pan with the stock, sherry and seasoning. Bring to the boil, then reduce the heat, cover and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour. Add the apricots and chickpeas and cook for a further 15 minutes. Serve with couscous cooked according to the packet instructions.

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