Tagine of lamb with chick peas

Serves 4

•    1 kg lamb neck
•    100 ml vegetable oil
•    salt and pepper to taste
•    2 onions, sliced
•    6 garlic cloves, whole
•    3 cinnamon sticks
•    100 g raisins
•    3 blades mace
•    3 teaspoons ground cumin
•    2 teaspoons ground coriander
•    2 preserved lemon wedges
•    1 tablespoon harrisa
•    100 g chick peas, soaked and drained
•    1 tin tomatoes
•    250 ml chicken stock
•    250 g cous cous
•    1 tablespoon parsley, chopped
•    60 g yoghurt
•    1/2 Spanish onion, sliced
•    1 tablespoon fresh coriander, chopped
To prepare the lamb, cut the lamb necks into even 5cm cubes. Heat 50 ml vegetable oil in a frying pan on a high heat. Season the lamb pieces with salt, pepper and add to the hot frying pan. Cook for approximately 3 to 4 minutes or until the lamb is brown on all sides.

To prepare the tagine, heat the remaining vegetable oil in a saucepan and when hot, add the onions and garlic. Cook for approximately for 5 to 10 minutes until the onion just starts to caramelise. Add in the cinnamon, raisins, mace, ground cumin, coriander, preserved lemon and harrisa. Cook for 1 minute then add in the lamb neck, chick peas and tinned tomatoes. Stir until combined then transfer the tagine to the slow cooker. Cook for 3 hours or until the meat is tender.

To prepare the cous cous, bring the chicken stock to boil then pour over the cous cous. Cover with plastic wrap then leave for 5 minutes. Stir with a fork to loosen the cous cous, add the chopped parsley and stir until combined then season to taste.

Serve the tagine on a bed of cous cous with yoghurt, sliced Spanish onion and coriander to garnish.