Today's menu (Spiced lamb and apricot casserole)

Tender chunks of meat cooked with apricots and honey and seasoned with
A heady array of spices create in Middle Eastern-style dish to savour
Ingredients
675g lean lamb, cut in to bites sized pieces
2 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
Salt and freshly ground black paper
2 red onions, chopped
1 tbsp red wine vinegar
2 garlic cloves, crushed
400g can tomatoes
To tbsp tomato puree
250g ready to eat dried apricots
To tbsp clear honey
2 tbsp chopped fresh mint, to garnish
Freshly prepared couscous, to serve

Method of preparation
Step1 put the lamb in a bow; with the oil, spices, vinegar and garlic. Mix well, cover and leave to stand for 30 minutes.
Step2 transfer the lamb mixture to a large pan and cook, stirring, for 5 minutes to brown the meat all over.
Step3 add enough water to just cover the lamb. Bring to the boil, half cover and simmer very gently for one and half hours until the meat is tender, stirring occasionally and adding a little extra liquid if necessary.
Step4 stir in the tomatoes, tomato puree, dried apricots and honey. Bring back to the boil and simmer, uncovered, for a further 30 minutes, until the sauce has reduced and thickened.
Step5 garnish with the mint and serve with couscous.
Serves 4
Preparation time 10 minutes standing time
Cooking 2 hours
Fat pep serving 25g
Calories per serving 500