Lamb and Mushroom Stew With Preserved Lemon, Olives and Spiced Almond Crunch Recipe

Ingredients

• 2 tbsp of vegetable oil
• 1kg lamb shoulder, diced into cubes
• 250g of chestnut mushrooms, sliced
• 1 red onion, sliced into half rounds
• 2 garlic cloves, minced
• 7g of ginger, minced
• 1 tbsp of ground cumin
• 1 tbsp of smoked paprika
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 2 tins of chopped tomatoes
• 60g of chopped dried apricots, roughly chopped
• 4 small preserved lemons
• 150g of green olives
• 600ml of brown chicken stock
• 1 tin of chickpeas
• 1 pinch of salt, to taste
• 1 pinch of pepper, to taste
• 1 tbsp of chilli powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 pinch of salt
• 300g of almonds, roughly chopped, leaving a handful whole
• 30g of quinoa
• 2 tbsp of olive oil
• 1/2 bunch of fresh coriander, roughly chopped
• 100g of pomegranate seeds