Lamb Tagine

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

3 tbsp sunflower oil

750 g lamb neck fillet, sliced into 2 to 3cm (1 inch) pieces

2 large onions, sliced

3 celery sticks, sliced

2 garlic cloves, crushed

1 piece of fresh root ginger (around 4cm/1.5 inch), peeled and grated

1 tbsp ground cumin

1 tbsp ground coriander

2 tsp ground cinnamon

400 g tinned chopped tomatoes

450 ml chicken or lamb stock

2 tbsp tomato purée

2 tsp harissa paste

1 tbsp runny honey

8 ready-to-eat dried apricots, quartered

2 preserved lemons, sliced into 8 pieces and any pips removed

1 x 400g (14oz) tin of chickpeas, drained and rinsed

2 tbsp chopped parsley

3 tbsp sunflower oil

Directions at lovefood.com

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