Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Trim off any hard fat from the lamb and cut into roughly 3cm pieces. Season the lamb with salt and pepper.

2 Heat the oil in a large ovenproof casserole dish. Add the lamb, onions and garlic and fry for a few minutes until lightly coloured. Sprinkle the spices (cumin, coriander, cinnamon and hot chill powder) over the meat and cook for a further 1-2 minutes, while stirring.

3 Remove the pan from the heat. Add the tomatoes, tomato puree, water, honey and chickpeas. Crumble the stock cube over the top and stir together. Return to the heat and bring to the simmer, stirring occasionally. Once simmering, cover and place in the oven to cook for 1 hour.

4 After an hour, remove the dish from the oven and add the sweet potato and apricots. Stir, cover and return to the oven for a further 1 hour until the lamb is tender.

5 To serve, sprinkle with chopped parsley if desired. Serve with rice or some gluten-free flat bread.