Ingredients (serves 6):
1 ¼ cup dried apricots, coarsely chopped
2 tablespoons olive oil
1 large onion, sliced
1 red bell pepper, seeded and chopped
2 cloves garlic, crushed
¼ cup Moroccan seasoning*
1 kilo diced shoulder or
leg of Australian lamb (or beef)
400 gr can garbanzo beans, drained and rinsed
2 large carrots, chopped
800 gr can diced tomatoes
1 cup French beans, sliced
¼ cup Pure Beechworth Honey
1 tablespoon chopped fresh parsley
Cous cous, to serve
*Moroccan seasoning is a blend of ground traditional spices. It is available in the spice section of supermarkets.

Method:
Preheat oven to 180 degrees. Cover apricots with boiling water and set aside. Heat 1 tablespoon olive oil in a heavy based frypan, cook onions and pepper until softened; add garlic and Moroccan seasoning and cook over a low heat, stirring for 1 minute. Place mixture in a large oven-safe pot.

Wipe out frypan with damp paper towel. Heat remaining oil and brown lamb in batches, transferring each browned batch to pot. Add garbanzo beans, carrots, tomatoes and drained apricots and stir to combine. Cover and place in oven; cook for 45 minutes. Remove from oven; stir in French beans. Return to oven to cook, covered, for another 45 minutes or until lamb and vegetables are tender. Stir in honey and sprinkle with parsley.

Serve with cous cous.

Recipe kindly provided by Pure Beechworth Honey