Page 56 - CMC Recipe Book

Method
Peel, wash and dice the onions and the carrots.
Mix the spices together in a small bowl.
Chop the dried apricots.
Prepare the vegetable stock as per manufacturer’s instructions.
In a large pan dry fry the onions and carrots until soft.
Add the minced lamb, seal and drain the excess fat.
Add the spices and cook for a further 5 mins.
Add stock, chopped tomatoes, orange juice, chickpeas and apricots.
Bring to the boil and cook for a further 20 minutes.
Remove from the heat and serve.
Garnish with chopped green herbs.