Instructions

1. Finely slice the onion, shred the cabbage and cut the lamb into bite-sized chunks.
2. In a heavy-based casserole dish, heat 1 Tbsp of the oil and brown the lamb all over, then transfer them to a plate.
3. Heat the remaining oil in the dish and gently cook the onions for 8-10 minutes over a low heat, until softened. Add the minced garlic and cook for 1 minute, then all add the spices and stir for 1 further minute.
4. Rinse and drain the lentils and add to the spiced onion. Pour in the hot stock and bring to a simmer. Add the cabbage and lamb then cook, covered, for 25-30 minutes, until the lentils are tender.
5. Meanwhile chop the apricots and add to the stew for the last 10 minutes of cooking.
6. Before serving stir in the coriander and lemon juice, then season to taste.