Moroccan Lamb Tagine

This tender lamb tagine will transport you back to the souks of Morocco. Perfect for a weeknight one-pot wonder or a weekend crowd pleaser. 

SERVES 6

YOU WILL NEED

• 2-3 tbsp sunflower oil
• 750g lamb neck fillet, sliced into 2–3cm pieces
• 2 large onions, sliced
• 3 celery sticks, sliced
• 2 garlic cloves, crushed
• 4cm knob of fresh root ginger, peeled and grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp ground cinnamon
• 400g tin of chopped tomatoes
• 450ml chicken or lamb stock
• 2 tbsp tomato purée
• 2 tsp harissa paste
• 1 tbsp runny honey
• 8 ready-to-eat dried apricots, quartered
• 2 preserved lemons, sliced into 8 pieces, pips removed
• 400g tin of chickpeas, drained and rinsed
• 2 tbsp chopped parsley

METHOD

1. Preheat the oven to 150C / 130 C Fan / Gas Mark 2.
2. Heat a large cast-iron casserole dish over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown. Use a slotted spoon to transfer the meat to a plate.
3. Add the celery and onions to the pan. Fry for 4 minutes over a medium heat until softened, but not browned.
4. Add the ginger and garlic, then sprinkle in the spices and stir to coat the vegetables.
5. Cook for 10 seconds, add the tomatoes, harissa paste, stock, purée, honey, preserved lemons and apricots.
6. Bring to the boil, stir, and return the lamb and juices to the pan.
7. Season with salt and pepper, cover with the lid. Transfer to the oven and cook for 1 hour.
8. Remove from the oven, stir in the chickpeas and return to the oven, uncovered. Cook for up to an 1 hour, until the onions are soft and the meat tender.
9. Sprinkle over the chopped parsley and serve with cous cous or salad.