Spiced Lamb with aubergines, chickpeas and apricots - Horfield and District Allotments

Name: Spiced Lamb with aubergines, chickpeas and apricots - Horfield and District Allotments
Ingredients: 110g dried chickpeas, soaked or 2 tins of chickpeas, drained and rinsed; 1 kg boned shoulder of lamb; 1 tbsp each of coriander seeds, cumin seed and cardamom pods ground roughly in a grinder or with a pestle and mortar; 2 good size aubergines; 2 onions, peeled and sliced; 6 cloves garlic, peeled and sliced; 3-4 tbsp each sunflower and olive oil; 75g (about 12) dried apricots; A pinch of saffron; 250ml white wine; 1 tsp turmeric; 1 tbsp tomato pureé; 1 x 400g tin whole or chopped tomatoes; 400ml lamb or chicken stock; 2-3 tbsp each chopped mint and fresh coriander; A good squeeze of lemon juice

www.horfieldanddistrictallotments.co.uk

A recipe from Stephen Markwick This started life as an Elizabeth David recipe but has become more of a tagine over the years. Stephen likes the addition of turmeric and cardamom and the apricots give...

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Ingredients

110g dried chickpeas, soaked or 2 tins of chickpeas, drained and rinsed
1 kg boned shoulder of lamb
1 tbsp each of coriander seeds, cumin seed and cardamom pods ground roughly in a grinder or with a pestle and mortar
2 good size aubergines
2 onions, peeled and sliced
6 cloves garlic, peeled and sliced
3-4 tbsp each sunflower and olive oil
75g (about 12) dried apricots
A pinch of saffron
250ml white wine
1 tsp turmeric
1 tbsp tomato pureé
1 x 400g tin whole or chopped tomatoes
400ml lamb or chicken stock
2-3 tbsp each chopped mint and fresh coriander
A good squeeze of lemon juice