Lamb, apricots, tomatoes, chickpeas, onion and various herbs & spices
Note the apricots this time are well within the sell-by date and still orange
Much less charcoal this time, a lot less fierce but still plenty hot
About 600g diced lamb....
....an onion, couple of garlic cloves, a teaspoon each of ground ginger, cumin, cinnamon, turmeric and chilli flakes, plus a handful of chopped parsley & coriander....
....mix it up while it’s on the heat....
....add a tin of chickpeas, tin of chopped tomatoes, and 250g dried apricots....
....mix it all in....
....and put the lid on. Keep about half a litre of stock available to add from time to time as it dries out....
....replenish the charcoal as necessary....
....2 hours later....
....add some flaked almonds and sesame seeds....
....and serve with cous cous, parsley & coriander.
Result – absolutely delicious. Conwy beware next weekend
but with the Highland Raiders gang and Shelly and co and my stepson (if I convince him to spend the weekend with me 
mind you I seem to remember at Kent they had big steaks on the bbq 