Ingredients

Method

• 3 T olive oil
• 1 kg lean lamb shoulder, diced
• 2 onions, sliced into wedges
• 6 plum tomatoes, peeled and roughly chopped
• 1 cinnamon stick
• 1 t ground ginger
• 2 T honey
• Chermoula (see recipe below)
• 750 ml hot fresh lamb or chicken stock
• Sea salt and freshly ground black pepper, to taste
• 450 g butternut, cut into small chunks
• 1 x 400 g chickpeas can, drained and rinsed
• Fresh coriander chopped, to garnish
• Couscous or basmati rice, for serving
For the chermoula:
• 3 garlic cloves, roughly chopped
• 2 t ground cumin
• 2 t ground coriander
• 1 1/2 t paprika
• 2 t Harissa paste (see recipe below)
• Saffron strands, a pinch
• 2 T lemon juice
• Fresh coriander leaves, a small handful
• Fresh mint leaves, a small handful
• 4 T olive oil
• 2 T preserved lemon
• Sea salt and freshly ground black pepper, to taste
For the harissa paste:
• 25 large dried chillies, seeded
• 1 t mustard seeds
• 1 t sea salt
• 125 ml olive oil, plus 2 T extra
For the gremolata, mix:
• 60 g Italian parsley, roughly chopped
• 4 garlic cloves, finely chopped
• 4 lemons, zested

Method

Ingredients

1. Heat the olive oil in a large ovenproof casserole dish. Fry the lamb in batches until lightly browned all over, then transfer to a plate.

2. Add the onion to the pan and fry over a medium heat until soft and nicely browned. Add the tomatoes, cinnamon, ginger, honey and 2 T chermoula and simmer for 3 to 5 minutes.

3. Return the lamb to the casserole dish, add the hot stock and season to taste. Partially cover the casserole and leave to simmer gently for 1 hour.

4. Gently stir in the butternut and chickpeas and simmer, uncovered, for a further 15 to 20 minutes, or until the butternut is tender and the sauce has reduced a little more.

5. Stir in the remaining chermoula and adjust the seasoning if necessary. Stir through the gremolata and garnish with chopped coriander. Serve with couscous or basmati rice.

6. To make the chermoula, place all the ingredients in a food processor and blend to form a smooth paste. It will keep in the fridge for a couple of weeks if stored in a sealed glass jar.

7. To make the harissa paste, cover the chillies with warm water and soak for 1 hour, then drain and dry using kitchen paper.

8. Snip the chillies into smaller pieces, then grind using a mortar and pestle with the garlic, mustard seeds and salt until very fine.

9. Gradually add ½ cup olive oil until a paste forms. Spoon into a sterilized jar and cover with the remaining olive oil. Seal and keep in the fridge for up to 1 year.