1 kg lamb neck fillet, cut into chunks
2 onions, halved and thinly sliced
3 cm piece ginger, finely grated
1 tbsp tomato purée
350 ml chicken stock
10 cherry tomatoes
1 stick cinnamon
10 ready-to-eat dates, halved
10 green olives, cracked and halved
couscous, to serve
coriander sprigs to serve
bunch coriander, finely chopped
2 tsp hot smoked paprika
2 tsp ground cumin
2 tsp ground coriander
2 lemons, juiced
2 garlic cloves, crushed
- Mix the marinade ingredients with 1 tbsp olive oil, season and toss with the lamb. Cover with clingfilm and chill for at least 2 hours (or overnight).
- Heat the oven to 160C/fan. Heat a splash of olive oil in a pan and cook the onion until really soft and golden. Add the ginger and cook for a minute then tip in the lamb and all of its marinade. Cook, turning the lamb around in the onions and spices for about 5 minutes.
- Add the tomato purée, stock, tomatoes, cinnamon, dates and olives. Bring to a simmer then put on a lid and cook for 2 hours. To freeze, cool completely and spoon into freezer-proof tubs or bags. Defrost before reheating thoroughly. Serve with couscous and scatter with coriander leaves.