serves 4 takes about 1 hour to make and 1 1/4 - 1 1/2 hours in the oven INGREDIENTS: 700g boned shoulder of Welsh Lamb, trimmed and cut into 5cm chunks 4 tbsp olive oil 1 onion, thinly sliced 2 garlic cloves, crushed 1/2 tsp ground turmeric 1/2 tsp ground coriander 1/2 tsp ground cumin 2 cinnamon sticks 450ml chicken or lamb stock, hot 400g can chopped tomatoes 75g dried ready-to-eat figs 75g dried ready-to-eat apricots 6 fresh, ripe apricots, halved and stoned 4 fresh figs for the couscous 175g couscous 410g can chickpeas, drained and rinsed 2 tbsp extra-virgin olive oil Juice of • lemon Bunch of fresh coriander, chopped
METHOD: 1. Preheat the oven to 180°C/fan160°C/gas 4. Season the lamb. In a large casserole or tagine, heat 2 tablespoons of the oil and brown the lamb, in batches, then set aside. 2. Add the remaining olive oil to the casserole along with the onion and gently fry for 10 minutes, until softened and lightly golden. Add the garlic and the spices and cook for a further 3 minutes. 3. Return the lamb to the casserole. Add the stock, tomatoes, dried fruit and bring up to a simmer. 4. Cover the casserole with a lid and place in the oven for 11/4-11/2 hours. 5. Remove the casserole from the oven and add the fresh apricots and figs. Gently cook on the hob, uncovered, for 30 minutes, to reduce the sauce a bit. 6. Meanwhile, make up the couscous according to pack instructions. Stir in the chickpeas. For the dressing, mix the oil and the lemon juice together and season. Pour over the couscous and chickpeas and mix well. 7. Sprinkle the couscous salad with the fresh coriander and serve with the lamb tagine. Recipes by Welsh Lamb