1 tbsp olive oil
1kg lamb shoulder, cut into 2.5cm dice, trimmed of fat
2 tsp smoked paprika
2 tsp Moroccan spice mix
3 cloves garlic, crushed
2 tbsp fresh ginger, minced
2 brown onions, chopped
3 carrots, chopped
2 oranges, juiced & 1 orange zested
1 large sweet potato, roughly chopped
¼ cup tomato paste
2 tsp reduced-salt beef stock powder *
1 400g tin chickpeas, drained & rinsed
20 dried apricots
½ cup fresh mint and/or coriander, chopped
Heat oil in a heavy saucepan over high heat. Cook lamb in batches until brown on all sides. Remove from the pan and set aside.
Add the paprika, Moroccan spice mix, garlic and ginger and cook for 1 minute. Add the onions and carrots, and cook over a medium heat, adding the fresh orange juice to prevent sticking.
If cooking on the stove: Add the sweet potato and the lamb with its juices. Then add the tomato paste, water and beef stock powder. Simmer for 35–45 minutes. Add the chickpeas, apricots and orange zest, and simmer 10 minutes or until the lamb is tender.
If cooking in a slow cooker: Transfer the lamb and cooked spice mix to the slow cooker. Add the tomato paste, water and beef stock powder and cook on medium for 6 hours. Add the sweet potato, chickpeas, apricots and orange zest and continue to cook for another 2 hours.
Serve with couscous or a gluten-free grain such as rice or quinoa, sprinkled with fresh herbs.
*Gluten-free if using a gluten-free stock powder