Lamb, date and spinach tagine

Method

1. Heat the oil in a casserole, chop the lamb leg steaks into 3-4cm chunks, then fry until browned all over. Transfer to a plate.
2. Add the red onion and ras el hanout to the casserole and fry for 3 minutes over a low-medium heat.
3. Return the lamb to the casserole along with the garlic, chopped tomatoes and chicken stock. Simmer for 10-15 minutes.
4. Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.