In a large, lidded pan or casserole dish, heat 2 tbsp of the oil on medium-high and brown the lamb chunks. Add the cherry tomatoes and cook until they have softened - a few minutes.Lower the heat, add the chopped onions and cook gently until softened. Add the garlic and the spices and cook for a minute.
Add a little stock and using a wooden spoon, scrape off any brown bits stuck on the pan (this is flavour!), then add the rest of the stock and on low heat with the lid on, simmer for 45 mins or until the lamb is tender.
10 mins before serving, stir into the lentils with the apricots.Stir through the coriander and a squeeze of lemon, then season to taste. Serve.