Moroccan lamb tagine

INGREDIENTS

2 tbsp

light olive oil (to fry)

1 3/10 kg

| 3 pounds diced lamb

red onions (, finely diced)

garlic cloves (, minced)

1 tbsp

fresh ginger (, grated)

2 tsp

ground cumin

2 tsp

ground turmeric

2 tsp

sweet paprika

large cinnamon stick

100 g

| 3 ½ oz dried apricots (, finely diced)

2 tbsp

honey ((optional))

1/2

lemon (, juice only)

3 tbsp

tomato paste

400 g

| 14oz tinned chopped tomatoes

400 g

| 14oz tinned chickpeas (drained and rinsed)

250 milliliters

| 1 cup hot chicken stock ((from stock cube))

3 tbsp

chopped pistachios to garnish

coriander ((cilantro) to garnish)