- 2–3 tbsp sunflower oil
- 1kg/2lb 4oz lamb neck fillet, cut into small 2–3cm/¾–1¼ in pieces
- 2 large brown onions, sliced
- 3 sticks celery, sliced
- 2 garlic cloves, crushed
- 4cm/1½in piece fresh root ginger, grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 1 x 400g tin chopped tomatoes
- 450ml/16fl oz chicken stock
- 2 tbsp tomato purée
- 2 tsp harissa paste
- 1 tbsp runny honey
- 8 dried apricots, quartered
- 2 preserved lemons, sliced into 8 pieces (seeds removed)
- 1 x 395g tin broad beans or fava beans, drained
- salt and freshly ground black pepper
Preheat the oven to 150C/130 Fan/Gas 3
Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides – this may have to be done in batches. Using a slotted spoon transfer to a plate.
Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa honey, apricots and lemons. Bring up to the boil, stirring, add the lamb and seasoning. Cover and transfer to the oven for about 1½ hours, or until tender.
Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required.
Serve sprinkled with chopped parsley and with the couscous alongside.
This recipe can be made up to a day ahead and reheated. Freezes well once cooked.
If using a slow cooker, follow steps 2–3 as above, but transfer all the casserole ingredients (excluding the beans) into the slow cooker. Cook on high for 8 hours, adding the beans for the final hour.