Moroccan lamb with chickpeas

Method

1. Heat the oil in a large frying pan over a medium-high heat. Fry the lamb in batches until just browned. Remove with a slotted spoon and put into a medium casserole.
2. Add the onions and celery to the frying pan and cook for 5 minutes, stirring, until just transparent. Add the tomato purée, cumin and cayenne pepper and fry for 1 minute. Pour over the stock, bring to the boil, then pour into the casserole. Stir in the apricots and prunes and simmer over a low heat for 1 hour, or until the lamb is tender.
3. Cool completely, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.
4. Drain and rinse the chickpeas, then stir into the casserole. Simmer for a few minutes to heat through. Season to taste. Serve with the couscous and garnish with coriander.