Grange lamb & apricot tagine

We have great mutton in Devon, so I often make this wonderful recipe by Hugh Fearnley-Whittingstall. I have adapted it to include more chilli, garlic and ginger, tossed in some chickpeas – perfect for when you need to bulk up a dish to serve more – and a bag of my beloved spinach. The result is wildly edible and freezes brilliantly. It’s great with couscous, rice or roast potatoes. SERVES 4-6 1kg shoulder of lamb, boned and cut into 3cm chunks (about 840g boned meat) 1 cinnamon stick 2 tsp ground cumin 1 tsp each sweet paprika, hot paprika, ground coriander and ground turmeric 4 cardamom pods, lightly crushed ½-1 tsp dried chilli flakes 2 fresh red chillies, chopped 1 x 400g tin chopped tomatoes 2 onions, peeled and finely sliced 40g fresh root ginger, peeled and grated 1 tsp saffron strands 1 tbsp tomato purée 2 tbsp olive oil 6 garlic cloves, peeled and finely chopped 250g dried apricots 2 tbsp clear honey a little pared zest and the juice of 1 lemon 1 x 400g tin chickpeas, drained and rinsed 1 x 200g bag baby spinach leaves salt and freshly ground black pepper TO FINISH AND GARNISH handful of coriander leaves, finely chopped, plus a few sprigs small handful of mint leaves, finely chopped lemon wedges

Put the lamb into a bowl, add all the dry spices and the fresh chillies and mix well. Cover and leave to stand in a cool place for at least 3 hours.

Put the spiced lamb, tomatoes and onions into a large pan and add just enough water to cover.

Bring to a simmer, then add the ginger, saffron, tomato purée, olive oil and garlic. Stir well and bring back to a simmer. Lower the heat and cook very gently, with the lid partially on, for 2 hours. Add the apricots, honey, lemon zest and juice. Cook gently for another 30 minutes, adding a little water if you think it is needed.

About 10 minutes before the end of this time, add the chickpeas and spinach, and allow them to warm through. Taste and adjust the seasoning. Stir in the chopped coriander and mint. Serve the lamb, garnished with coriander sprigs and with lemon wedges on the side. Accompany with Moroccan breads, boiled rice or couscous finished with a little butter.