Ingredients

• 600g/1lb 5oz lamb neck fillet
• trimmed of any excess fat and cut into 3cm chunks
• 2 tbsp harissa paste
• 3 garlic cloves
• finely chopped or grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 onion
• roughly chopped
• 90g/3¼oz dried apricots
• roughly chopped
• 90g/3¼oz drained pitted green olives
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin chickpeas
• drained and rinsed
• 500g/1lb 2oz sweet potatoes
• peeled and cut into chunks
• 350ml/12fl oz chicken stock
• from a cube
• 90g/3¼oz low-fat plain yoghurt
• 1 small bunch coriander
• roughly chopped
• ½ tsp sea salt
• freshly ground black pepper
• 200g/7oz couscous
• 1 lemon
• zest and juice
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika
• 1 red onion
• finely chopped
• 2 green peppers
• deseeded and roughly chopped
• ½ chicken stock cube
• 250g/9oz cherry tomatoes
• halved
• quartered if large
• 1 small bunch mint
• leaves picked and roughly chopped

Directions

• Preheat the slow cooker on the high setting.
• Put the lamb into the slow cooker. Add the harissa paste
• garlic
• spices
• salt and pepper and mix well. Add the onions and apricots
• olives
• chopped tomatoes
• chickpeas
• sweet potato and chicken stock. Stir well and cover with the lid.
• Leave the tagine to cook on high for 6–8 hours
• or on low for 8–10 hours.
• Put the couscous into a large bowl
• add the lemon zest and juice
• ground cumin
• smoked paprika
• onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes.
• Use a fork to fluff up the couscous
• then stir through the cherry tomatoes and mint.
• Serve the tagine with the couscous
• top with a dollop of yoghurt and finish with a scatter of chopped coriander.