2 Tbsp olive oil
4 lamb shanks, medium sized
2 medium onions, chopped
2 tsp finely grated or chopped fresh ginger
2 - 3 cloves garlic, crushed (1 tsp)
2 small chillies, chopped, seeds removed
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
2 tsp cinnamon
salt and freshly ground black pepper to taste
2 cups cooked chickpeas (canned are fine)
3 large tomatoes, chopped
3 large carrots, chopped finely
1 cup dried apricots
2 Tbsp Chelsea Dark Cane Sugar
Garnishes
1 cup blanched almonds, chopped
1/2 cup chopped fresh coriander

Preheat oven to 150°C.
In a large casserole dish, heat oil and brown the lamb shanks all over. Remove and set aside Shanks. Cook the onions until softened. Return the lamb to the casserole. Add the ginger, garlic and chillies plus the spices, salt and pepper and chickpeas. Add the water. Cover the dish and bake for 2 hours. Add the tomatoes, carrot, apricots and Chelsea Dark Cane Sugar.
Cook covered for a further 45 minutes until the lamb is golden brown and tender.
Scatter the almonds and coriander over and serve with mash or couscous.