Heat oil in a large non-stick saucepan over medium-high heat. Cook beef in batches, browning meat on all sides, 3 to 4 minutes per batch. Transfer the meat to a plate as it browns. Add onion to saucepan. Cook until softened, about 5 minutes. Add a spoonful of water, if needed, to prevent sticking.
Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add the apricots, raisins, sweet potato, reserved beef and the stock. Cover and simmer until meat is very tender, about 1 hour 30 minutes.
Stir in chickpeas. Heat through. Garnish with spring onion strips and orange peel.
Easy, delicious! I also added a can of no added salt diced tomatoes for added flavour and also assorted chopped vegetables near to end of cooking for added goodness. My son and husband loved it too! - 02 Aug 2013