Serves 4-6

Lamb, chickpea and squash tagine with chermoula and couscous recipe

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Ready in about 11/2-13/4 hours

3 tbsp olive oil
1kg lean diced lamb shoulder
2 onions, halved and thinly sliced
6 plum tomatoes, peeled and roughly chopped
7.5cm piece cinnamon stick
1 tsp ground ginger
2 tbsp clear honey
1 small preserved lemon, finely chopped, or 2 pared strips fresh lemon zest
750ml hot lamb or chicken stock
450g peeled and deseeded squash, cut into small chunks
400g can chickpeas, drained and rinsed
450g couscous
25g butter
For the chermoula
3 garlic cloves, roughly chopped
2 tsp ground cumin
2 tsp ground coriander
11/2 tsp paprika
2 tsp harissa paste (from supermarkets) or 1 tsp minced red chilli (sambal oelek)
Good pinch saffron strands
2 tbsp lemon juice
Small handful fresh coriander leaves, plus extra chopped coriander to garnish
Small handful fresh mint leaves
4 tbsp olive oil

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