Method:

• In a heavy cast iron pot, tagine or flame resistant casserole dish- heat the olive oil. Season lamb with salt & pepper and then brown or braise in batches for about 3-4minutes per batch and remove into a bowl and set aside.
• In the same pot add onions and sauté for 3-5min on medium heat. Add garlic and ginger and the rest of the spices stirring continuously.
• Add Tomato paste, chopped tomatoes, and the braised lamb and simmer for about 10min. Add Chicken stock and simmer for another 10min on low heat. Season with salt & pepper
• Cover the tagine or casserole dish with its lid and bake in the preheated oven (180 degrees Celsius) for 1hr45min. After an hour, remove the tagine from the oven and add dried Apricots & honey then put it back in the oven for another 30minutes. After 30 minutes add the chickpeas and stir. Put it back in the oven for a further 15min.
• Remove from oven and let it rest (remember to taste for salt & pepper, add more if required)
• Serve with Couscous
• Garnish with Coriander