Moroccan-spiced lamb steaks

Method

1. Heat 1 tbsp oil in a large pan and fry the onions for about 5 minutes until soft, then add the courgettes and fry for 5 minutes more. Add the garlic and fry for 1 minute, then stir in the harissa and cook for 1 minute. Pour in the tomatoes and chickpeas and simmer for 5 minutes, then add the apricots. Cook for 5 minutes, then taste and add more harissa if needed.
2. Meanwhile, rub the lamb with the remaining oil and season well. Heat a large frying pan over a medium-high heat and fry the steaks for 2-4 minutes on both sides (this will give you pink to well-done lamb). Remove from the heat and leave to rest for 5 minutes.
3. Slice the steaks into 1-2cm strips and serve them with the chickpea sauce and a few coriander leaves.