Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you’ll need to do is reheat it
Prep:20 mins
Serves 6
1kg lamb neck fillet, cut into large chunks3 tbsp ras el hanout2 tbsp olive oil, plus an optional drizzle2 onions, chopped4 carrots, cut into large chunks6 garlic cloves, finely choppedthumb-sized piece of ginger, peeled and finely grated2 tbsp rose harissa paste, plus 1 tsp to serve½ preserved lemon, finely chopped, or a peeled strip of lemon zest1 cinnamon stick400g can chopped tomatoes600ml chicken or lamb stock2 x 400g cans chickpeas, drained but not rinsed100g dried apricots, roughly chopped (optional)
STEP 1Toss 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.STEP 2Cook 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.STEP 3Stir 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.
