1 lamb stock cube, crumbled
75g dried apricots, halved
1 tbsp clear honey
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
1 tbsp olive oil
400g lamb neck fillet, trimmed and cut into 3cm pieces
1 onion, finely chopped
1 red pepper, chopped into 1cm pieces
400g tin chickpeas
For the almond and coriander topping:
25g flaked almonds
1 garlic clove, crushed
30g pack coriander, finely chopped
Preheat the oven to gas 4, 180°C, fan 160°C. Put the stock cube, apricots, honey and ground spices in a jug and cover with 300ml boiling water. Stir to combine.
Heat the oil in a large frying pan over a high heat. Add half the lamb pieces and brown on all sides for 4-5 mins, then transfer to a large casserole dish (or tagine). Repeat with the remaining lamb.
Keeping the pan on the heat, add the onion and cook for 8 mins until softened. Add the pepper and continue to fry for 2 mins. Transfer to the casserole dish with the lamb.
Pour the stock mixture and the whole tin of chickpeas (including the liquid) into the casserole. Put on the heat, stir and then cover the dish and bring to the boil. Transfer to the oven and cook for 50 mins.
Near the end of the cooking time, put a dry frying pan on a medium heat. Add the flaked almonds and toast for 2 mins until lightly golden, shaking the pan regularly. Tip into a small bowl and mix together with the crushed garlic and chopped coriander, set aside.