Ingredients:
- 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
Method:
- 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.
- 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.
- Return the lamb and any juices from the plate to the pan with the tomato, apricot, honey and 500ml of cold water.
- Cover with the lid and bring to the boil. Transfer to the oven and bake for two hours.
- Skim away any fat from the surface, then add courgettes and cook for another 30 minutes until tender.
- Stir in the coriander just before serving with couscous and yoghurt.
