Instructions

1. Heat half of the oil in a large casserole dish and brown the lamb all over, then transfer to a plate.
2. Meanwhile, thinly slice the onion, finely chop the garlic, drain the chickpeas, roughly chop the carrots & pepper and measure out the spices.
3. Add the remaining oil and gently sauté the onion until soft, then add the garlic. Stir for a 30 seconds and add the carrot & pepper, then cook for 5 minutes. Put the lamb back, add the tomato & harissa paste, stir for a few seconds to coat well. Add the spices and stir for a minute or so, until fragrant.
4. Pour in the tinned tomatoes add enough stock to cover the meat. Season with salt and pepper, then bring to the boil. Cover and gently simmer for 30 minutes.
5. Add the drained chickpeas the dried fruits, then cook for a further 30 minutes (under cover).
6. When the veggies & meat are tender, the sauce is thick and silky, the stew is ready.
7. Serve it with some chopped coriander leaves.