Heat the oil in a shallow casserole and brown the lamb on all sides. Lift out the lamb pieces onto a plate and place the onion, garlic, and ginger into the pan to cook for five minutes, stirring regularly (you may need to add a little more oil).
450 g Lamb, 2 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 2 cm Fresh Ginger
Add the ras el hanout, smoked paprika and chili powder and give it a quick stir, before adding the tomato puree, apricots, vegetable stock and honey.
1½ tablespoon Ras el Hanout spice mix, 1 teaspoon Smoked Paprika, 1 teaspoon Mild Chilli Powder, 2 tablespoon Tomato Puree, 10 Dried Apricots, 500 ml Vegetable Stock, 1 teaspoon Honey
Place the lamb back in the pan and simmer on a low heat for 20-25 minutes.
Add in the chestnuts and ground almonds and cook for a further 5 minutes until the sauce starts to thicken.
100 g Whole Cooked Chestnuts, 2 tablespoon Ground almonds
Serve with couscous, flaked almonds, chopped mint and feta.