One-pan lamb tagine with chickpeas

• lamb↗1kg kg

  neck fillet, cut into large chunks

• ras el hanout3 tbsp tbsp
• olive oil↗2 tbsp tbsp

  plus an optional drizzle

• onions↗2

  chopped

• carrots↗4

  cut into large chunks

• garlic cloves↗6

  finely chopped

• ginger↗thumb-sized piece of

  thumb-sized piece of, peeled and finely grated

• rose harissa↗2 tbsp tbsp

  paste, plus 1 tsp to serve

• preserved lemon½

  finely chopped, or a peeled strip of lemon zest

• cinnamon stick↗1
• chopped tomatoes400g can g

  400g can

• lamb stock↗600ml chicken or ml

  600ml chicken or

• chickpeas↗2 x 400g cans g

  2 x 400g cans, drained but not rinsed

• apricots↗100g dried g

  100g dried, roughly chopped (optional)

• natural yogurt↗150g g
• coriandersmall bunch of

  roughly chopped

• almonds↗small handful of flaked

  toasted

• couscous↗cooked

Step-by-step instructions

1. 1

   Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. Will keep chilled for up to 4 hrs. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a large flameproof casserole over a medium heat and brown the lamb on all sides. (You will need to do this in batches.) Scoop onto a plate using a slotted spoon and set aside, then cook the onions and carrots in the pan for 10-12 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more, then stir in the 2 tbsp harissa and preserved lemon. Cook for another minute until the vegetables are coated in the mixture and sticky. Add the cinnamon, then tip in the tomatoes and bring to a simmer.

2. 2

   Cook for a few minutes more until reduced to a thick paste. Tip the lamb and its resting juices back into the pan and pour over the stock. Season and return to a simmer. Put the lid on the casserole and transfer to the oven to cook for 1 hr.

3. 3

   Stir in the chickpeas and apricots, if using, cover again and return to the oven for 1 hr until the lamb is tender. Season, then leave the tagine to stand for 10 mins. Will keep chilled for up to three days or frozen for three months. Leave to cool first. Defrost in the fridge overnight before reheating over a low heat until piping hot. Swirl the 1 tsp harissa through the yogurt, then scatter the tagine with the coriander and flaked almonds. Serve with the couscous and spiced yogurt on the side.