Lamb tagine with almonds & bell peppers

It’s lovely to use a traditional Moroccan tagine for this recipe – they have a great earthenware texture and look good on the table – but any large dish with a snug lid will do. This also works as a veggie dish. Just substitute the lamb with butternut squash, courgette or aubergine.

You’ll need:

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● 400g lamb shoulder, evenly diced

1 tin of chickpeas, drained and rinsed

1 red onion, sliced

400g tin of chopped tomatoes 8 cherry tomatoes, cut into halves

1 red pepper, cut into large dice 1/2 teaspoon garlic, chopped 2 tsp curry powder

1/2 tsp ground coriander 1/2 tsp ground cumin

1 bay leaf

50g flaked almonds

Small dried chilli flakes, optional Sprinkle of plain white flour

Method:

1. Preheat the oven to 160°C.

2. Once you have chopped all the vegetables, pop them into a large bowl.

Then add the diced lamb and the spices, including chilli flakes if you like.

Next add the tin of tomatoes. Rinse out the tomato tin with 100ml of water and add to the base mix.

Drain and rinse the chickpeas and add them to the mix.

Dust with a teaspoon of flour and then give the whole lot a really good mix.

Place the ingredients in the middle of the tagine or your pot with a tight-fitting lid. Put the lid on and cook in the oven for about two hours or until the lamb is tender.

Remove carefully from the oven and let it stand for about 15 minutes.

Top with the sliced almonds and serve.