Marrakech Lamb with Apricots

Marrakech is an incredible place and we're planning another trip there in the Autumn.   I remember eating a version of this dish sitting with Hubby on a sunny veranda overlooking the main square Jemaa el Fna.  So, this Sunday I'll be cooking this very gently in my slow cooker so that the lamb just melts in the mouth. A speedier version is possible if using a more expensive cut of meat. 

Ingredients

2 tbsp olive oil

500g stewing lamb or shoulder chopped into bite size pieces

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 tbsp chopped ginger

2 tsp ras-el-hanout

1 tbsp tomato purée

Soft dried apricots, halved

300ml vegetable stock

Cooked couscous, with peas and beans, mint or coriander leaves, and lemon wedges, to serve.

Method

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 6-8 hours in a slow cooker on medium or at 150C in the oven for 2 hours making sure the lid is sealed.
Serve with warm couscous, mint or coriander leaves, and lemon wedges.