1 - Heat the olive oil in a heavy-based pan and add the onion and carrot.

2 - Cook for 3- 4 mins until softened.

3 - Add the diced lamb and brown all over.

4 - Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.

5 - Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat.