Ingredients

• 3 tbsp olive oil
• ½ onion
• finely chopped
• ½ red pepper
• chopped
• 1 garlic clove
• finely chopped
• 1 lamb neck fillet
• cut into bite-sized pieces
• pinch cinnamon
• 1 tbsp tomato paste
• ½ tsp ground cumin
• pinch ground ginger
• ½ tbsp honey
• 1 beef stock cube
• crumbled
• 110g/4oz mixed beans from a can
• drained and rinsed
• 4 tbsp fresh coriander
• roughly chopped
• salt and freshly ground black pepper
• 250g/9oz couscous
• cooked according to packet instructions
• 2 lemons
• juice only
• small bunch fresh coriander
• roughly chopped
• small bunch fresh mint
• roughly chopped
• 2 lemons
• pricked all over with a fork
• 6 tbsp rock salt
• 250ml/10 fl oz water

Directions

• Heat the oil in a large deep pan over a medium heat. Add the lamb and fry for 2-3 minutes
• or until browned on all sides.
• Add the onion and pepper to the pan and cook over a medium heat for three minutes
• making sure the vegetables don't brown.
• Turn up to a higher heat and add the remaining ingredients
• except for the beans and coriander
• and simmer gently for 10 minutes
• or until the meat is cooked through.
• Add the beans and coriander
• stir through
• turn off the heat and season
• to taste
• with sea salt and freshly ground black pepper.
• Meanwhile
• for the couscous
• place all of the ingredients into a bowl and mic well
• seasoning
• to taste
• with sea salt and freshly ground black pepper.
• For the lemons
• heat the water until boiling. Add the salt and the pricked lemons and simmer for 15 minutes
• then drain and leave to cool before cutting each into quarters and serving with the tagine.