• Salt and black pepper
• 1 chopped brown onion
• A handful of chopped coriander leaves
• To serve:
• Steamed couscous
• Yoghurt
• Olive oil
• 1.2kg trimmed lamb leg
• 2 crushed garlic cloves
• 2 tsp ground coriander
• 2 tsp ground cumin
• u00bd tsp ground ginger
• 1 thinly sliced long red chilli
• 400g tin of chopped tomatoes
• A handful of chopped dried apricots
• 2 tbsp honey
• 2 small thickly sliced courgettes

1. Preheat the oven to 160˚C/140˚C fan/gas mark 3 and heat some oil a large, heavy casserole dish over a medium-high heat. Season the lamb with salt and pepper, then add to the casserole. Cook for a few minutes per side until browned all over, then transfer to a plate.
2. Reduce the heat to medium and add another drizzle of oil. Add the onion, garlic, coriander, cumin, ginger and chilli and cook for two minutes until softened.
3. Return the lamb and any juices from the plate to the pan with the tomato, apricot, honey and 500ml of cold water.
4. Cover with the lid and bring to the boil. Transfer to the oven and bake for two hours.
5. Skim away any fat from the surface, then add courgettes and cook for another 30 minutes until tender.
6. Stir in the coriander just before serving with couscous and yoghurt.