Instant Pot method

Cup of Yum
1. Heat the oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.
2. If there’s any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes until softened.
3. Add the garlic, ginger and spices and stir to release the wonderful aromas.
4. Return the lamb to the pot and stir to combine.
5. Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
6. Add the chopped tin tomatoes, chickpeas and stock.
7. Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.
8. Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.

Stovetop method

1. Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.
2. Add the garlic, ginger and spices and stir to release the wonderful aromas.
3. Add the lamb to the pot and stir to combine, cooking for 5 minutes.
4. Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
5. Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) stock - note this is twice the amount from pressure cooker method.
6. Bring to a boil then reduce a low simmer. Cover and cook for about 1h -1h 15 mins until the lamb is tender and stew has thickened.
7. Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.

Slow cooker method

1. Follow steps 1-4 then put all the ingredients in your crockpot. Stir in the tomatoes, chickpeas and stock and cook on low for 8 hours or high for 6 hours.