Nicky Dear Health Coach

In the Mediterranean, Red meat is eaten sparingly and usually on special occasions or celebrations.

Lamb is so delicious, especially when cooked by a long and slow method.

I love the combination of spices, dried fruit and potato in this recipe, which I have cooked for guests and for the family many times.

You will need:

Lamb neck fillet cut into chunks (you can also use lamb shoulder)

1 Onion chopped

1 Clove garlic chopped

200g Dried apricots chopped

1 Carrot chopped

2 Tsp ground Coriander

2tsp ground cumin

2 tsp Turmeric

2 tsp ground cinnamon

2tbs Ras-el-hanout spice mix

400g can chickpeas

1 large Potato chopped into large chunks (skin on)

1 Chicken stock pot or cube in 600ml water

Olive oil for frying

Large handful of Coriander leaf

Couscous or Rice

-Preheat oven to 180 degrees gas mark 4

-In a large Casserole or Tagine (cooking vessel with very tall lid to capture flavours & moisture)

-Fry the Lamb until browned on all sides.

-Add the Onions, Garlic, Carrots, Potato all the spices and fry for a few mins until the onion is softening.

-Add in the Chickpeas and the stock and the chopped Apricots.

-Simmer or place in the oven for at least 1 hour with a lid, longer if you can.

-If simmering on the hob, check regularly and add more water if it starting to stick.

-If in the oven give the tagine a stir every now and again.

-Cook until the Lamb is tender and falling apart.

Sprinkle chopped coriander on top. Serve with couscous or rice.

Serve with a sprinkle of Fresh coriander leaves and a flat bread.