Ingredients

• 1 large aubergine, diced

• 30ml/2 tbsp sunflower oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 5ml/1 tsp ground cinnamon

• 3 whole cloves

• 450g/1 lb boned leg of lamb, diced

• 400g/14 oz can chopped tomatoes

• 115g/4 oz ready-to-eat dried apricots

• 115g/4 oz canned chick-peas, drained

• 5ml/1 tsp clear honey

• salt and ground black pepper

• couscous, to serve

• 30ml/2 tbsp olive oil

• 30ml/2 tbsp chopped almonds, fried in a little oil

• chopped fresh parsley, to garnish

Serves 4

Method:

1. Place the diced aubergine in a colander, sprinkle with salt and leave for about 30 minutes.

2. Heat the oil in a large flameproof casserole and fry the onion and garlic for about 5  minutes, until softened but not browned.

3. Stir in the ground cinnamon and whole cloves and fry for a further 1 minute. Add the lamb and cook for 5-6 minutes more, stirring occasionally to brown the pieces evenly.

4. Rinse, drain and pat dry the aubergine with kitchen paper, add to the casserole and cook for 3 minutes, stirring well.

5. Add the chopped tomatoes, 300ml/1/2 pint water and the apricots, and season to taste with salt and pepper. Bring to the boil, then cover and simmer gently for about 45 minutes.

6. Stir the chick-peas and honey into the stew, then cook for a final 15-20 minutes, or until the lamb is tender. Serve the dish accompanied by couscous parsley stirred into it.