Serves 4

450g (1lb) diced shoulder of lamb (excess fat removed)

1 large onion

2 cloves of garlic

1 x 400g tin of plum tomatoes

1 teaspoon paprika

½ teaspoon ground cinnamon

2 teaspoons ground cumin

1 teaspoon ground coriander

A pinch of dried chopped chillies (optional)

150ml (¼ pint) water

6 slices of preserved lemons or 6 ready-to-eat dried apricots

Oil

A large sprig of parsley

1 large sprig of mint

Salt and freshly ground black pepper

Instructions:

  • Preheat the oven to 150C (300F, Gas mark 2).
  • Fry the pieces of lamb in small batches over a fierce heat with a little oil until a golden colour.
  • Place them into a casserole.
  • Finely chop the onion and garlic and on a lower heat with a little more oil, fry them until nicely coloured then add the spices.
  • Fry a little and add this to the meat.
  • Boil the water in the frying pan to remove all the flavours, then add the tomatoes and preserved lemons or apricots to the water, give it a good stir and add this to the meat.
  • Chop up the herbs and add half of them to the casserole, reserving the rest until the end of cooking time.
  • Season with only a little salt if you are using preserved lemons, but if you are using apricots season well.
  • Place a lid on the casserole and put in the oven for about 2 hours, cooking gently until the meat is tender.
  • Taste for seasoning and just before serving sprinkle over the remaining chopped herbs.
  • Serve with the jewelled couscous.