Lamb Tagine

Ingredients

Up to 2 days in advance:

• 900g boneless shoulder of lamb, cut into 5cm pieces
• 1 large onion, finely chopped
• 2 cloves garlic, chopped or grated
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 1 1/2 tbsp paprika
• 1 1/2 tbsp ground ginger
• 1 tbsp turmeric
• 1 tbsp cinammon
• 4 tbsp vegetable oil

The day before:

• 400 g can chopped tomatoes
•  lamb stock
• 2 tbsp tomato puree
• 1 stick cinammon

For the final steps:

• 115g dried apricots, halved
• 55g halved dates
• 2 tbsp clear honey
• 1 can chick peas
•  fresh coriander
•  fresh parsley

For the couscous:

• 1 can chick peas
• 250g couscous
• 400ml boiling water
• 1 tbsp harissa

Directions

1. Up to 2 days ahead:

Put the lamb in a bowl.  Add the rest of the ingredients up to & including the vegetable oil and mix with your hands, coating the meat.  Cover with cling film and leave to marinade in the fridge overnight.

2. The day before:

Heat a large frying pan and fry the meat in batches until it is sealed.  Put it into a casserole or tagine.  Tip in the tomatoes, tomato puree, cinnamon stick and enough lamb stock to cover the meat.  Mix together.  Bring the casserole to the boil then lower the heat, cover and put into the preheated oven (150°C) for two hours.  Stir in the chopped apricots/dates, chick peas and the honey and simmer a further 15 minutes. Allow to cool.

3. On the day:

Season with salt and pepper, then reheat the casserole in the oven.  Stir in the fresh parsley and coriander and scatter with a handful (about 25g) of toasted almonds.

Serve with the couscous.

4. For the couscous:

Put the couscous into a bowl.  Mix the harissa into the boiling water and pour over.  Add the spring onions , salt & pepper and cover.  Leave to stand.  Serve garnished with fresh coriander.