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Export 11 ingredients for grocery delivery
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.
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