Moroccan style Mutton with Apricots

Ingredients

• 500g mutton (chunks or cubed)
• 1 large onion, sliced
• 2–3 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• 1 tsp paprika
• Tomato puree
• Salt and pepper
• About 10 dried apricots
• 300–500ml stock or water
• Olive oil
• Optional: chickpeas

Method

1. Heat oven to 160°C.
2. Put tablespoon of oil and onions in the bottom of a casserole dish, and soften on the hob.
3. Toss the mutton with salt, pepper, and the spices.
4. Place the meat on top of the onions.
5. Add garlic, apricots, a generous squirt of tomato puree and enough stock to come about one-third up the meat.
6. Cover tightly with a lid. Cook for about an hour, give a gentle stir and drop the temperature to about 140°C. Leave for a further two hours.
7. Check occasionally and add a little water if drying out.

The apricots melt slightly into the sauce and give that classic sweet/savoury Moroccan flavour.

Serve with a simple tomato, red onion, lemon juice, parsley and cucumber salad