Braised Moroccan-style lamb

PT1H40M

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Ingredients

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Moroccan lamb

Couscous

1
Place a large casserole dish over a high heat and add a generous dash of olive oil. Once the oil is hot (but not smoking), add the lamb shoulder in small batches and brown all over. Remove from the dish and set aside on kitchen towel to rest
2
Add a dash more oil to the pan and turn down to a medium heat. Add the onion, garlic and ginger and cook until soft and translucent. Add the coriander seeds and continue to cook until aromatic
3
Add the wine, allow to boil for 2 minutes, then add the passata and stir to combine. Return the lamb back to the dish and cover with stock. Add the saffron and cinnamon stick and simmer for 30 minutes
4
Drain the chickpeas and add to the casserole dish, along with the lemons, apricots and olives. Cook for a further 20 minutes, or until the lamb is soft and tender
5
If by this time the sauce has not thickened adequately, remove some of the liquid from the dish and reduce in a small pan over a high heat. Once reduced, pour back into the casserole dish
6
Before serving, remove a ladleful of sauce from the dish and reduce over a high heat to achieve a gravy-like consistency. Add a spoonful of harissa to the sauce and set aside in a serving jug
7
Meanwhile, prepare the couscous. Place the couscous in a heatproof, flat container. Pour in the boiling water and add a pinch of salt. Stir through and cover tightly with cling film
8
Leave to stand for 4-5 minutes, then remove the cling film and use a fork to fluff up and separate all of the grains
9
Divide the couscous into bowls with the shredded mint. Serve the lamb with the harissa sauce, some extra harissa and the couscous
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