Step 1

Season the lamb cubes with salt and pepper. Heat the oil in a wide, deep frying pan over a high heat. Add the lamb and fry, in batches, for 4-5 minutes until golden brown. Remove to a plate and set aside.

Step 2

Add the onion, season and fry over a medium heat until softened. Add the garlic, ginger and ras el hanout and fry for 2-3 minutes.

Step 3

Tip in the rice and stir to coat in the oil. Add the lamb, then the stock, stir well, bring to the boil, cover with a lid, turn down the heat and simmer for 10 minutes.

Step 4

Stir in the apricots and chickpeas and warm through for a few minutes, then scatter with parsley and serve.