2 tbsp olive oil
250 g stewing lamb pieces
1 onion, thinly sliced
1 garlic clove, chopped
1 tbsp chopped ginger
2 tsp mixed spice
1 tbsp All Gold Tomato Purée
1 can KOO Apricot halves
300ml vegetable or chicken stock
Cooked couscous, mint or coriander leaves, and lemon wedges, to serve
- In a medium-sized pan, heat 1 tbsp of the oil.
- Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil.
- Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan.
- Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges