400g cubed lamb
400ml lamb or vegetable stock
100g dried apricot (halved)
1tsp chopped ginger (cheat ginger is fine)
1 medium/large onion (finely chopped)
2 garlic cloves (chopped)
2 ripe tomatoes skinned and chopped (tinned will do)
1tsp dried cinnamon
3 green cardamom pods
1 1/2tsp cayenne pepper (very hot) - use 1tsp for hot
1/2tsp ground cumin
1/2tsp garam masala
1/2tsp black pepper
pinch of sugar
1tsp red wine vinegar
vegetable oil
fresh coriander

400 g cubed lamb 400 ml lamb or vegetable stock 100 g dried apricot (halved) 1 tsp chopped ginger (cheat ginger is fine) 1 medium/large onion (finely chopped) 2 garlic cloves (chopped) 2 ripe tomatoes skinned and chopped (tinned will do) 1 tsp dried cinnamon 3 green cardamom pods 1 1/2tsp cayenne pepper (very hot) - use 1tsp for hot 1/2 tsp ground cumin 1/2 tsp garam masala 1/2 tsp black pepper 1 tsp red wine vinegar

Heat the onions, garlic and ginger on a low heat until they turn golden. Add the cinnamon and cardamon mix well and allow to brown. Add the tomatoes and leave to cook for 10 minutes.

Add the cubes of meat and spices, season with salt. When the meat is browned add the stock, cover and leave to stew over a medium heat for 20 minutes. Uncover and add the sugar apricots and a handfull of coriander.

Cook for another 5 minutes or until sauce has reduced and serve