Adam Liaw’s lamb sausage tagine

2 tbsp extra virgin olive oil

1kg lamb, garlic and oregano sausages

1 brown onion, diced

3 garlic cloves, roughly chopped

1cm ginger, peeled and finely chopped

2 tbsp tomato paste

2 tbsp ras-el-hanout (Moroccan seasoning)

1 cinnamon stick

2 tbsp plain flour

500ml chicken stock

½ butternut pumpkin, peeled and cut into 2cm cubes

400g can chickpeas, drained and rinsed

½ cup roughly chopped dried apricots

salt and pepper, to season

¼ cup roughly chopped flat-leaf parsley

¼ cup roughly chopped almonds

lemon wedges, to serve