One pan lamb tagine with chickpeas
Ingredients
- 1kg lamb neck fillet, cut into large chunks
- 3 tbsp ras el hanout
- 2 tbsp olive oil plus an optional drizzle
- 2 onions chopped
- 4 carrots cut into large chunks
- 6 garlic cloves finely chopped
- thumb-sized piece of ginger peeled and finely grated
- 2 tbsp rose harissa paste, plus 1 tsp to serve
- ½ preserved lemon finely chopped, or a peeled strip of lemon zest
- 1 cinnamon stick
- 400g can chopped tomatoes
- 600ml chicken or lamb stock
- 2 x 400g cans chickpeas drained but not rinsed
- 100g dried apricots roughly chopped (optional)
- 150g natural yogurt
- small bunch of coriander roughly chopped
- small handful of flaked almonds toasted
- cooked couscous
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