I found this recipe online, but saw how much oil there was and winced. So me, being me, I adapted it, and it’s turned out pretty well. It’s not a quick cook (2+ hours to marinate and 2+ hours to cook, and that’s not allowing for the prep time)
squirt of frylight and a few spritzes of oil spray
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1 tsp Salt
1 tsp whole black pepper
2lb lamb chunks,
1 large onion, chopped
1 large carrot, chopped
5 smoked garlic cloves, lightly crushed
1 inch grated fresh ginger
1 can chopped tomatoes with juice
about a pint of chicken stock
12 dried figs
1 cinnamon stick
2 teaspoons ras el hanout
1 can chickpeas, drained
1 tablespoon sweetener
Harissa or red chili paste
pound the coriander, cumin, paprika, salt and pepper in a pestle and mortar, and rub the mixture into the lamb. leave at room temperature for at least 2 hours, preferably 3-4.
get a dutch oven or similar pot – one that goes on the stove as well as in the oven – and heat on the stove until medium-hot. Spritz with frylight and a little oil, brown the lamb, a bit at a time, and reserve the juices. keep the browned lamb in a separate bowl. Heat the oven to 200C around now.
Spritz in a little of the oil and add the onion and carrot to the juices/spices. Add the ginger and garlic, and stir until fragrant. Stir in the cinnamon stick and ras el hanout for 30 seconds or so, then add the tomatoes, stock, and figs. Add the lamb to the dutch oven, and stir.
Put the lamb in the oven for a couple of hours, uncovered, but keep an eye on the liquid levels (I can do this because I’m using a halogen oven, but this may be trickier for some and you may just want to cover the pot.)
Stir in the chickpeas and sweetener and reduce the liquid on the stove top if necessary.