Spring Lamb Casserole
Ingredients
- 3 tbsp. olive oil
- 1.1kg (2½lb) boneless shoulder of spring lamb, chopped into 4cm (1½in) cubes -remove excess fat and gristle
- 500 mL (17fl oz) hot vegetable stock
- 1 tsp. each smoked paprika, ground cinnamon and coriander
- 2 rosemary sprigs
- 2 large onions, each cut into 12-14 wedges
- 300 g (11oz) Chantenay carrots, trimmed
- 125 g (4oz) dried apricots, roughly chopped
- 300 mL (½ pint) dry white wine
- 2 x 410 g tins chickpeas, drained
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