Ingredients

• 1 tablespoon extra virgin olive oil
• 1 kg boneless lamb shoulder, trimmed, cut into 3cm pieces
• 1 brown onion, halved, sliced
• 2 garlic cloves, crushed
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons Moroccan seasoning
• 100g (1/2 cup) dried Turkish apricots
• 250ml (1 cup) Massel chicken style liquid stock
• 250ml (1 cup) apricot nectar
• 3 (about 150g) small parsnips, peeled, halved lengthways
• 1 bunch baby carrots, peeled, trimmed
• 2 tablespoons chopped fresh continental parsley
• 1 lemon, rind finely grated
• 2 tablespoons slivered almonds, toasted

Method

• Step 1 Preheat the oven to 160C/140C fan forced. Heat half the oil in a large non-stick frying pan over high heat. Add one-third of the lamb and cook, turning, for 3 minutes or until browned. Transfer to a 6cm-deep, 2L (8 cup) ovenproof dish or roasting pan. Repeat with the remaining lamb in 2 more batches.
• Step 2 Heat remaining oil in the pan over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden. Stir in the garlic, ginger and seasoning and cook for 1 minute or until aromatic. Transfer to ovenproof dish. Add the apricots to the dish and stir to combine.
• Step 3 Add stock and nectar to the frying pan and bring to a simmer over medium heat. Pour over meat. Cover dish tightly with foil. Roast for 1 hour. Uncover and add the parsnip and carrot. Cover with foil. Roast for 1 hour or until the lamb and vegetables are tender.

• Step 4 Meanwhile, combine parsley, lemon and almonds in a bowl.
• Step 5 Sprinkle parsley mixture over the lamb.