• 300 gms - Lamb, diced
• 1 x 400 gms - can of chopped Tomatoes
• 2 tsp - Ground Cinnamon
• 2 tsp - Ground Cumin
• 2 tsp - Ground Turmeric
• 1 tsp - Paprika
• 3 - cloves of Garlic, crushed
• 1 tbsp - Honey
• 50 gms - Flaked Almonds
• 1 x 400 gms - can of Chick peas, drained
• 100 gms / 4 oz - Ready to Eat Apricots
• 600 ml - Lamb Stock, from cubes
• 1 Handful - Fresh Coriander

1. Toss Lamb with the dried mixed spices and marinade overnight.
2. Set oven to 160°C
3. Fry the lamb in batches until brown, and set aside.
4. Fry the onion in a pan until the onion softens, add the garlic.
5. Add the apricots, honey, stock, chick peas, almonds, squash and the tomatoes and cook for a further 3-4 minutes until softened.
6. Bring to the boil, season, cover and place in the oven for 2.5 hours until the meat is tender.
7. Add preserved lemon(optional) and coriander, stir in before serving.

Serve with plain couscous, cooked according to packet instructions, and garnish with coriander.