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
A large sprig of parsley
1 large sprig of mint
Salt and freshly ground black pepper
- 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.