Moroccan lamb stew with giant couscous


Method

1. Heat the oil in the casserole over a medium-high heat. Season the meat with salt and pepper, then add to the pan in two batches to brown all over. Remove meat from the pan and set aside.
2. Reduce the heat to medium, then add the onion and garlic to the pan – add a tiny bit more oil if it looks a little dry. Cook, stirring occasionally, for 4-5 minutes until golden. Return the lamb to the pan with the ras el hanout, preserved lemon, stock and a good pinch of salt and pepper. Mix well and bring to the boil. Cover, then reduce the heat to low and cook for 2-2½ hours or until the meat falls apart at the touch of a fork (see Make Ahead).
3. Meanwhile, cook the couscous in a pan of boiling water for a few minutes according to the packet instructions until al dente (soft, but still with some bite). Drain and refresh under cold water, then drain again thoroughly.
4. Remove the lid from the casserole, then turn up the heat to medium. Stir the couscous and chickpeas into the stew and let it bubble gently for 10-12 minutes or until the couscous is tender and the sauce is thick. Once it’s perfect, put the lid back on and let it rest for 5 minutes before serving scattered with plenty of coriander and almonds.