This is a great one pot dish. The sweetness from the apricots alongside the lamb is lovely and I have added lots of vegetables to make it super nutritious. Best served with couscous and its keeps well in the fridge for a few days.

Serves: 4

Prep: 10 mins

Cooking time: 1 hour 30 mins

Ingredients

500g lamb shoulder, diced

1 tbsp olive oil

1 large onion, diced

1 large aubergine, diced

1 large courgette, sliced

1/2 butternut squashed, diced

2 garlic cloves, chopped

2 tbsp ras-el-hanout spice mix

400g can of tomatoes

400g can of chickpeas

200g dried apricots

600ml chicken stock

Handful fresh corriander

120g pomegranate seeds (optional)

Method

Pre heat oven to 160C fan. Heat oil in casserole pan and brown the diced lamb on all sides and then remove from pan and put to one side.

Add the onions to the pan and cook until soft. Add in the garlic and cook for 2 mins. Add to the spice mix and cook for a further minute. Now add in the aubergine, courgette, butternut squash, chickpeas, apricots, tomatoes and stock. Tip back in the browned lamb. Stir and bring to a simmer. Cover with lid and place in oven for 1 hour.

After 1 hour check if the lamb is tender. If not put back in oven for another 20 mins.

Scatter over fresh coriander leaves and pomegranate seeds and serve on a bed of couscous. Enjoy!