For the marinade

1 tsp. ground turmeric

1 tsp. ground cinnamon

1 tsp. ground coriander

½ tsp. salt

½ tsp. ground black pepper

1 tbsp. harissa paste

1 lb. lamb, cut into chunks (use shoulder shank off the bone)

For the sauce

4 tbsp. vegetable oil

1 onion, chopped

½ tsp. ground turmeric

1 tsp. ground coriander

2 tsp. ground cumin

1 tsp. paprika

3 garlic cloves

3 bird’s eye chillies, chopped with seeds

1 thumb-size piece ginger, chopped

1 large lemon, juiced

1 can chopped tomatoes

1 tbsp. runny honey

2 bay leaves

bone from half a leg of lamb

1 can chickpeas, drained (alternatively you can used dried apricots or sultanas)

Salt and pepper to taste

To serve

Handful fresh coriander or mint leaves, roughly chopped

Cooked and seasoned cous cous

1. Rub in the marinade ingredients into the lamb. Cover and set aside for 30 minutes.
2. Add two tbsp. oil in a large frying pan or pot set over a medium-high heat. Next, brown the lamb in the pot making sure not too cook it all the way through. Remove the lamb from the pan and set aside.
3. In the same pan still over the heat, add the remaining oil. Once heated, add the onions and fry until softened. Next mix in the spices followed by the garlic, chillies and ginger. Stir in well. Pour in the lemon juice and stir thoroughly. Add the can of tinned tomatoes, stir and leave to simmer on a low heat for 8 minutes. Next, carefully transfer the contents of the pan into a food blender. Blend until you have a smooth sauce and transfer back into the pan. Fill the empty tomato can with water and add to the sauce followed by the honey, bay leaves and the browned lamb. Stir well and then add the bone in the centre of the pan. Cover and leave to simmer for an hour, stirring each half hour.
4. After an hour, stir in the chickpeas. Cover again and leave to cook for another 30-60 minutes or until the lamb is tender.
5. Serve with freshly chopped coriander or mint and cous cous. Enjoy!