LAMB AND FRUIT GO WELL TOGETHER and this stew includes some tangy preserved lemons to balance out the sweetness of the dried fruit. When fresh apricots are in season, you can use 200g of these instead: cut into wedges, discarding the stones, and add to the stew once the lamb is tender – they’ll only need a few minutes to soften; you may need to add a little more honey, too.

SERVES 4

900g boned lamb shoulder
2 tbsp plain flour
sea salt and black pepper
4 tbsp olive oil
1 large onion, peeled and finely
sliced
2 garlic cloves, peeled and
crushed
1 tbsp grated fresh root ginger
11/2 tbsp ras el hanout (Moroccan
spice mix)
11/2 tbsp tomato puree
about 800ml lamb or chicken stock
10Og dried apricots, chopped
11/2 preserved lemons, chopped
squeeze of lemon juice
2 tbsp runny honey, or to taste

Herb couscous:

500ml chicken or vegetable stock
300g couscous
large handful of flat-leaf parsley
large handful of mint
small handful of coriander
finely grated zest of 1 lemon
2 tsp lemon juice
2 tbsp extra virgin olive oil

Cut the lamb into bite-sized chunks. Season the flour with salt and pepper and toss the lamb in it to coat. Heat half the olive oil in a large heavy based pan or flameproof casserole and brown the meat in batches, turning to colour all over and transferring to a plate once browned.

Add the onion and a little more oil to the pan, if necessary, and saute for 5 minutes until it starts to soften. Add the garlic, ginger, ras el hanout and tomato puree and fry for a few minutes until fragrant. Return the lamb and any juices to the pan and stir well.

Pour in enough stock to cover everything and bring to the boil, then reduce to a simmer. Skim the surface frequently until the stock is clear, then partially cover the pan with the lid and cook gently, stirring occasionally, for 1 ½ hours.

Stir In the apricots, preserved lemons, lemon juice and honey to tasto. Simmer, uncovered, for a further 30-45 minutes, stirring frequently, until the lamb Is tender. Taste and adjust the seasoning. (The stew can be prepared ahead and reheated before serving, If more convenient.)

To make the couscous, bring the stock to the boil. Tip the couscous into a large bowl, then pour on the stock. Cover the bowl tightly with cling film and leave for 10-15 minutes until all the stock has been absorbed. Meanwhile, strip the herb leaves from their stalks and chop them.

Fluff up the couscous with a fork to separate the grains, then fork through the herbs, lemon zest and some seasoning. Mix the lemon juice and extra virgin olive oil together, then fork through the couscous and check the seasoning. Serve with the lamb tagine.