Middle Eastern Style 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 can burn easily.
c) Transfer the toasted almonds to a small bowl and set aside.

a) Pop the (now empty) frying pan on medium-high heat and add the lamb mince (no oil).
b) Cook until browned, 4-5 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, roughly chop the apricots.
b) Add the chicken stock paste, harissa paste (add less if you don't like heat), apricots, tomato passata and water for the sauce (see ingredients for amount) to the lamb.
c) Bring to the boil and stir together.

a) Lower the heat to medium and simmer until the sauce has thickened, 6-8 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.