Step 1

Chop the lamb into 3cm (1¼ inch) chunks, removing any excess fat.

Step 2

Heat the oil in a large pan over a medium heat, then brown the lamb on all sides and transfer to the slow cooker. In the same pan, add the onions and carrots and fry for a few minutes until the carrots are starting to brown, then transfer to the slow cooker.

Step 3

Add all of the dried spices, salt, pepper, chopped tomatoes, stock, apricots, fresh ginger, garlic, chickpeas and cinnamon stick to the slow cooker, then stir well.

Step 4

Cook for 4 hours on high, or 6 hours on low.

Step 5

Sprinkle with freshly chopped coriander to serve.