COOK Serve up Joy: Moroccan-spiced Lamb Tagine

Prep: 5 minutes, cook: 2 hours 50 minutes–3 hours 20 minutes serves 4–6

Place a large ovenproof casserole dish on a medium heat.

Add the oil and brown the meat all over, in batches. Transfer to a plate and place to one side. Return the dish to a medium–low heat and add the onions. Cook for 5 minutes until starting to soften, then increase the heat and add the garlic, mint, cayenne pepper, ground coriander, cumin, ras-el-hanout and paprika. Cook for 5 minutes,stirring occasionally, until the onions are softened and translucent.

Add the cardamom pods (if using), cinnamon stick, coriander stalks and bay leaves. Stir in the tomato purée, chopped tomatoes, stock, chickpeas and prunes. Return the browned lamb to the dish and stir.

Preheat the oven to 160°C fan/180°C/350°F/Gas Mark 4.

Bring the tagine up to the boil, stir well, then reduce the heat to low. Place the lid on the pan and transfer to the oven for 21/2–3 hours, or until the sauce has thickened and the meat is tender. 

With about 20 minutes left of the cooking time, remove the lid to check the sauce.  If it’s very thick, add a splash of water, then add the honey, season to taste and scatter over the almonds.

Return the tagine to the oven until the almonds are toasted. Transfer the tagine to a serving dish, scatter over the pomegranate seeds and chopped coriander leaves, and serve.

Serve with couscous or rice, warm flatbreads cut into triangles, and yoghurt or crème fraîche with chopped mint stirred through.

You could add a simple carrot and orange salad, too: 2–3 coarsely grated carrots and segments from 1 orange, cut in half, mixed with about 10g (¼oz) finely chopped fresh coriander and mint, and a dressing of 3 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon brown sugar or maple syrup, and a little cumin and cinnamon to taste.