From ignored to adored

Get stuck in:

• 1. Rinse the apricots well in cold water and place them in a bowl. Pour over just enough boiling water to barely cover them. leave to soak for at least an hour.
• 2. Heat half the oil in a large frying pan over a medium heat. Add the garlic, onion and carrot and sweat for a few minutes until softened. Add all the spices and cook for a few minutes. Transfer into a tangine if you have one but a large pan is fine.
• 3. Turn up the heat under the now empty frying pan and add the rest of the oil. Brown the meat quickly in small batches and then add to the vegetables. Pour over the juice from the soaked apricots, the glass of wine and the chutney and enough stock to just (and only just) cover the meat.
• 4. Bring to the boil and then reduce immediately to a slow simmer. Cook uncovered (or in a low oven with a lid on if preferred) for 1 ½ hours. Add the apricots and cook for a further ½ hour.
• 5. Serve with boiled rice, into which you have stirred 5g 1tsp whole cumin or caraway seeds.