Moroccan Lamb Casserole

The beauty of this dish is that, like all spicy casseroles, it actually benefits from being made the day before and reheated.

Ingredients:
100g whole apricots, halved
3tbsp olive oil
4 x 340g packs diced leg of lamb
1x large onion, finely chopped
2 x garlic cloves, thinly sliced
1 x tsp ground cumin
1x tsp ground coriander
1x tsp ground cinnamon
1 x can tomatoes, chopped
300ml Lamb Stock
Salt to taste
2tsp Bart Spices Harissa
2tbsp fresh parsley, chopped
500g pack Couscous, prepared as directed on the packet

Method:
1. Place the apricots in a bowl and cover with 150ml boiling water. Leave to soak for 2 hours.
2. Preheat the oven to 180°C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
3. Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the salt. Heat to simmering point, cover and cook in the oven for 1 1/2hour(s).
4. Season to taste, add extra harissa if desired, then stir in the parsley and serve with couscous or rice and grilled veg.