Ingredients

4 lamb chops

1 tablespoon cooking oil

1 small onion, sliced

1 tablespoon flour

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

125g dried apricots

1/2 pint stock (preferably lamb, but beef works fine too)

Salt and pepper to taste

Preparation

  1. Heat the oil in a large, heavy bottomed saucepan. Gently brown the lamb chops, then remove from the pan and set aside.
  2. Add the onion to the pan and fry over a low heat until soft. Add the flour and spices and stir well. Cook for a minute or two.
  3. Return the lamb chops to the pan and add the apricots and stock. Stir well and season, then bring to the boil.
  4. Cover the pan and simmer on a low heat for an hour, or until the lamb is cooked through and tender.
  5. Serve with couscous.