Cut the lamb into cubes. Fry with the onion in a pan until the onion softens and the meat begins to brown. Stir in the tomatoes and cinnamon and cook for a further 3-4 minutes until the tomatoes are softened.
Stir in the chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.
Check the seasoning and stir through the parsley. Serve with plain couscous, cooked according to packet instructions, and garnish with coriander.
Fresh coriander, to serve (optional).
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