This is such a simple way to cook lamb full of flavours, tender and only a titchy tiny bit of work to do before it’s put in the oven for a couple of hours. Whats great is it’s even better if its done the day before, left to cool then just simple reheated the next day.
Ingredients
- 500g diced lamb
- drizzle of olive oil
- 1 onion finely sliced
- 1 red, yellow and green pepper finely sliced
- 2 cloves of crushed garlic
- 10 halved dried apricots
- 10 halved prunes (stones removed)
- 400g can chopped tomatoes
- 2 tsp of cumin powder
- 2 tsp of ground ginger
- 2 tsp of ground coriander
- a small glass of water
- handful of fresh chopped coriander
- 1 tbsp of ground almonds
