Photography by Britishonions.org.uk

This is one-pot-cooking at it’s best.  Bring the flavour of Morrocco into your home this autumn.

Serves 4

Preparation time: 25 minutes

Cooking time: 1 hour and 30 minutes (or a bit longer, depending on the lamb)

What You’ll Need:

• 4 tbsp olive oil 1kg
• 2lb/4oz lamb cut into 5cm/2-inch cubes
• 3 large British Onions
• 1 clove garlic
• Crushed 2 1⁄2cm/1-inch fresh ginger
• chopped 1⁄2 stick cinnamon
• 6 saffron strands
• 1  400g/14oz tin tomatoes
• 600ml/1pt chicken stock
• 400g dried couscous
• 10g/4oz butter
• 25g/1oz blanched almonds
• 25g/1oz dried cranberries
• 1 handful coriander, chopped

What To Do:

1. Preheat the oven to 190C/375F/gas mark 5.
2. Heat 2 tbsp oil in a pan and fry the lamb until browned. Remove from the pan.
3. Heat the remaining oil and fry the onion and garlic for 10 minutes until softened.  Add the ginger and cook for 1 minute.  Add the cinnamon, saffron, tomatoes and stock.  Bring to a boil, remove from the heat, and add the lamb.
4. Cook in the oven for an hour to an hour and a half until the meat is tender.
5. For the couscous: Heat the butter and fry the almonds for 1 minute until golden brown, then add the cranberries.
6. Hydrate the couscous according to the packet instructions with either hot water or stock.
7. Add the almonds and cranberries to the couscous, then sprinkle with fresh coriander to serve alongside the tagine.

Recipe from Britishonions.org.uk.