Moroccan Tagine of Lamb with coriander Couscous

This is a wonderfully spicy dish that works really well with this delightful local lamb from the Yorkshire Wolds. The great combination of classical Moroccan spices gives this a taste of heating, without the intense heat of a curry. The amount of spice I used is only a guide, as most cooks tend not to measure, so you might enjoy playing with the amounts of spices to suit your taste. The Tagine is a great dish for every occasion-perfect for family or friends-behaved very well and it tastes even better if you leave it in the fridge and reheat it the next day. Spices have an effect of thickening too, then the result is a fabulous dish that we hope that you will want to make again and again.

Serves 6

Ingredients

1 kg lean lamb-sliced and cut into cubes, use the leg or shoulder-shoulder meat doesn't break much
1 teaspoon of chili powder
1 tablespoon paprika pepper level
2 teaspoons of turmeric
2 teaspoons ground cinnamon
1 tablespoon of ginger ground level
teaspoon black pepper
Salt
Olive oil
2 cloves garlic, crushed
2 large onions, diced
apricots ' ready to eat ' 125 g, minced
2 tbsp raisins, seedless
3 tablespoons flaked almonds
2 x 400 g cans chopped tomatoes
150mls vegetable stock, plus additional to above if necessary
1 tablespoon of honey that cola
Zest and juice of an orange
Bunch of fresh coriander to garnish

Method

Mix all together with spices including salt and pepper and then throw the lamb cubes into the mix of spices. The Lamb should be totally coatedwith mix spices-so do not be nervous about sprinkling in a little extra spice.

Heat a large Casserole in the oven. Add a few generous GLUGs of olive oil. Add the onion and garlic and cook until softened but not brown.

Add the spiced meat and Cook, turning frequently, for about 5-10 minutes. Add a little more oil into the pan if necessary.

Stir in chopped apricots, raisins, almonds, chopped tomatoes, warehouse and honey. Zest in Orange and squeeze the juice.

Heat until mixture bubbles and then reduce to a gentle simmer.

Cover and cook gently on the cooktop or in the oven until the lamb is meltingly tender-about 2 hours.

Continue to check the level of the liquid in tagine and top up as necessary.

Garnish with some chopped coriander and serve with cilantro couscous.

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