Middle Eastern Lamb & Apricot Stew

a) Meanwhile, heat a large frying pan on medium heat (no oil). 

b) Once hot, add the flaked almonds and dry-fry, stirring frequently, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they burn easily.

c) Transfer the almonds into a small bowl and set aside.

a) Add the lamb mince to the frying pan (still no oil).

b) Cook until browned, 3-5 mins. 

c) Break up with a wooden spoon as it cooks and drain off any excess fat.

a) Roughly chop the apricots.

b) Add the chicken stock paste, harissa paste, apricots, tomato passata and water (see ingredients for amount).

c) Bring to the boil and stir well.

a) Lower the heat to medium and simmer until the sauce has thickened, 6-8 mins. 

b) Stir occasionally to make sure it isn't catching to the bottom of the pan.

c) Stir the spinach into the stew a handful at a time until wilted and cook until piping hot, 1-2 mins.