1. Heat the oil/low cal spray in a large saucepan over a medium heat. Add contents of sachet 1 and fry the seeds for a few seconds before adding the onion.
2. When the onion has softened, add the garlic. Fry for a minute then add the lamb. Stir well and cook with a lid on for 20 mins, stirring occasionally.
3. Add Sachet 2, stir and cook for a further 2 mins.
4. Then add the tomatoes, apricots with juice and 1 tsp of salt. Stir all the ingredients together and cook for 2 mins.
5. Now add 300ml of boiling water, gently simmer for 15 mins and then add the potatoes.
6. Cook for a further 30 mins until the meat is tender. If the sauce begins to dry then add 50ml of boiling water.
7. Finally, season to taste and garnish with almonds
Shopping List
650g Lamb/chicken (chopped)
4 Onions (chopped)
2 Potatoes (chopped)
400ml Tomatoes (blended)
3 Garlic Cloves (crushed)
10 Dried Apricots (chopped)
1 tsp Salt
3 tbsp Cooking Oil/Low Cal spray
3 tbsp Toasted Almonds (optional)
For Vegan option – replace with chickpeas and butternut squash
