This dish will surreptitiously boost your five a day with dried fruit, a good source of iron.

PREPARATION TIME: 20 MINUTES COOKING TIME: 1 HOUR 45 MINUTES SERVES 4

EASY / PREPARE AHEAD / FREEZE

700g (11b 9oz) lean leg of iamb, cubed

Ttbsp olive oil

1tsp ground cumin

1tsp ground coriander

Vfctsp ground cinnamon

Viisp cayenne pepper

2 red onions, finely sliced

2 garlic cloves, crushed

2 Bramley apples, peeled, cored

and chopped

50g (2oz) dried apricots, chopped

50g (2oz) dried mango

to serve:

20 Og (7oz) Puy lentils

400ml (14fl oz) vegetable stock

2tsp pomegranate molasses or

balsamic vinegar

fresh thyme leaves

11n a non-stick frying pan, brown the iamb in 2 batches in a little olive oil. At the end of the second batch, add the spices and toss well. Transfer to a lidded casserole dish and add a little cold water to the frying pan to deglaze it. Add to the casserole. Add a touch more olive oil and cook the onions until tender. Add the garlic and fry for a minute, then add to the meat.

2 Add the fruit and 600ml (Ipt) water to :hc- r-ca:. Br’r у ;t; lit? .icil, I’-t?- s’nmc gently, covered, until tender – around 1 hour 30 minutes.

3 Meanwhile, cook the lentils in the stock. Once tender, stir through the pomegranate molasses or balsamic vinegar and a little olive oil. Just before serving, stir some fresh thyme leaves through the casserole and serve with the lentils.

Per serving: 521 calories, 14g fat (4g saturated), 51g carbohydrate