Lamb tagine, cinnamon and apricots

Ingredients

1 kg	Lamb, diced (Main)
1 Tbsp	Ground cumin
1 Tbsp	Cinnamon
1 tsp	Turmeric
½ tsp	Chilli powder
¼ tsp	Cardamom pods
2 tsp	Sea salt flakes
1	Onion, chopped
2 cups	Chicken stock
1 can	Chopped tomatoes
1 Tbsp	Tomato paste
1 cup	Dried apricots, soaked in hot water
1 handful	Fresh herbs, (basil, coriander & mint)
1 cup	Quinoa, red

Directions

1. In an electric frypan, season the lamb with the spices and salt, fry in a little cooking oil until brown. Place in the crockpot.
2. While the lamb is browning, heat a saute pan, add a little cooking oil and fry off the onions and garlic until light golden in colour.
3. Add to the crockpot. Pour in the chicken stock, tomatoes, tomato paste and drained apricots.
4. Turn the crockpot on to a low setting in the morning and let the dish cook slowly all day.
5. In the evening fold through the herbs and serve with Greek yoghurt, preserved lemon and the red quinoa.