Get this dish on the go and then put your feet up - three hours of cooking makes this harissa-flavoured lamb meltingly tender.
150ml/5fl oz dry white wine
100g/4oz pancetta, cut into cubes
olive oil, for frying
1kg/2lb 4oz lamb shoulder, cut into 2.5cm/1in chunks
1 large onion, sliced
2 garlic cloves, finely chopped
100g/4oz ready-to-eat dried apricots, chopped
1 tsp ground cinnamon
1 tbsp harissa, or to taste
1 litre/1 pint 15fl oz lamb stock
1 tbsp sherry vinegar
Preheat the oven to 150C/300F/Gas 2.
Warm the sultanas and wine in a small saucepan. Remove from the heat and set aside to soak.
Fry the pancetta in a large flameproof casserole until beginning to crisp. Add a splash of olive oil to the pan if necessary and brown the lamb (do this in batches so you don't overcrowd the pan.) Lift out with slotted spoon and set aside.
Add a little more oil to the pan if it needs it and fry the onion for 5-10 minutes, or until softened and beginning to brown. Add the garlic and cook for one minute. Return the meat to the pan and stir in the apricots, cinnamon, harissa, stock, vinegar and soaked sultanas with their liquor. Bring to the boil and season with salt and freshly ground black pepper.
Cover with a tight fitting lid and cook in the preheated oven for at least three hours, or until the meat is meltingly tender - check occasionally during cooking time and give everything a stir.
For the rice, cook the rice in a large pan of boiling, salted water for 20 minutes, or as directed on the packet. Drain well.
Toast the almonds in a frying pan until golden-brown. Mix half of the herbs and nuts into the rice. Spoon the rice onto a large platter and scatter the remainder or the herbs and nuts on top. Serve with the lamb.
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