10 minutes
1 hour 20 minutes
Serves 4
Ingredients
1 tbsp olive oil
500 g cubed Scotch Lamb shoulder
1 onion, chopped
2 cm piece root ginger, chopped
2 garlic cloves, chopped
2 tsp Ras el Haout
125 g red split lentils
1 litre hot lamb stock
12 ready to eat dried apricots, halved
Juice of 1 lemon
100 g pomegranate seeds
2 tbsp coriander leaves
Couscous, to serve
Cooking Method