Step 1

Spray the casserole pan with low calorie cooking spray and place over a medium to high heat.

Step 2

Place the lamb and onions in the pan and fry for 4-5 minutes until browned.

Step 3

Add the peppers, garlic, chilli and spices and fry for another minute, allowing the spices to become fragrant.

Step 4

Stir in the tomato puree, tinned tomatoes and stock.

Step 5

Add the butternut squash and apricots and bring to the boil.

Step 6

Turn the heat down to a simmer, cover and allow to gently cook for 1 hour 30 minutes, checking occasionally to make sure it doesn't dry out. You can add a little more water if it does.

Step 7

After about an hour, put the potatoes and chickpeas in a pan of salted water and cook for 20 minutes, until the potatoes are soft.

Step 8

When the lamb is tender, stir in the lemon juice and coriander.

Step 9

Divide between 4 individual dishes or 1 large one.

Step 10

Preheat the grill on a high setting.

Step 11

Top the lamb mixture with the potato and chickpea mash, fluffing the top with a fork.

Step 12

Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.