To serve 4 you will need:
1 or 2 tbsp oil
1 large onion, finely chopped
1 tin chopped carrots (bit of a cheat but works just as well!)
400-500g of lamb, chopped into chunks about 2cm squared.
1/2 tsp of cumin
1/2 tsp of mint
1/2 tsp of parsley
1/2 tsp of ground ginger
1 tsp of cinnamon
2 garlic cloves, peeled, crushed and then finely chopped
1 tbsp of honey
100g of chopped dried apricots
1 vegetable stock cube, crumbled
Then to bulk it out I usually add 1 large sweet potato, peeled and diced. You could even add a parsnip. Not strictly Moroccan but this works really well!
Begin by softening the onion in a heavy based pan. I used a casserole pot for this dish.
Once soft add the carrots and diced lamb and cook until brown and then add all of the herbs and spices and the garlic and cook for another few minutes. I mixed all of the spices/herbs/garlic together before adding to the pot so they were more evenly distributed.
Add the honey, apricots, sweet potato (and anything else you might want to add) and the stock cube and cover with boiling water and bring to the boil.
And now the easy bit. Turn down the heat, cover the pot, sit back and relax for about 1 hour or even 2 if you have the time.
Serve with cous cous and enjoy! (Sorry for the rubbish photo! It's so hard to find good light at this time of year.)