MOROCCAN SPICED LAMB TAGINE

INGREDIENTS

3 tbsp rapeseed oil
1kg neck fillet, cut into 4cm chunks
2 large onions, halved and sliced
4 garlic cloves, chopped
170g jar Belazu Tagine Paste
400g can chopped tomatoes
1½ tbsp honey
500ml chicken stock
150g dried apricots, halved
400g can chickpeas, drained
6 tbsp chopped fresh coriander

METHOD

1. Heat the oil in a large non-stick heavy pan and brown the lamb over a medium heat and set to one side. You’ll need to do this in batches. Add the onion and garlic to the same pan and cook for 15 minutes until softened and golden.

2. Stir in the tagine paste and cook for 2 minutes until fragrant. Return the lamb to the pan, adding the tomatoes, honey and chicken stock. Bring to the boil and then cover and simmer for 45 minutes.

3. Add the apricots and chickpeas and cook for a further 30 minutes, leaving the lid off if the sauce needs to reduce a little. Season to taste and scatter with the coriander. Serve with couscous scattered with pomegranate and chopped pistachios, plus some lemon wedges and harissa mixed with thick yoghurt.