Lamb, apricot and chickpea tagine

Method

1. Pre-heat the oven to 160°C
2. Heat an oven proof casserole dish over medium to high heat on the stove top and add the oil
3. Brown the lamb shanks on all sides then remove and set aside
4. Add onion and carrots to the casserole dish and continue to cook over a low heat until softened
5. Add garlic, paprika, chilli, cumin, ground coriander and cinnamon and cook for a further minute
6. Add apricots, chickpeas, stock and water and bring to a simmer
7. Return the shanks to the pan and push down so they are mostly covered and place a lid on the casserole dish
8. Remove from the stove top and put in oven, cook for approximately 2-3 hours or until the meat is easily falling from the bone
9. Remove from the oven and take the bones out, shredding the meat a little
10. Add lemon juice, zest and chopped coriander and gently mix through before serving.