Mary Berry's Moroccan Tagine-inspired Lamb Stew | One-Pot Recipe

Ingredients

• 2–3 tbsp sunflower oil
• 750g (1lb 10oz) lamb neck fillet, sliced into 2–3cm (¾–1¼in) pieces
• 2 large onions, sliced
• 3 celery sticks, sliced
• 2 garlic cloves, crushed
• 4cm (1½in) knob of fresh root ginger, peeled and grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp ground cinnamon
• 400g tin of chopped tomatoes
• 450ml (15fl oz) chicken or lamb stock
• 2 tbsp tomato purée
• 2 tsp harissa paste
• 1 tbsp runny honey
• 8 ready-to-eat dried apricots, quartered
• 2 preserved lemons, sliced into 8 pieces and any pips removed
• 400g tin of chickpeas, drained and rinsed
• 2 tbsp chopped parsley