LAMB TAGINE

SERVES 4 PREP 20 MINS COOK 2 HOURS 40 MINS 750g lamb shoulder, trimmed, cubed ¹⁄3 cup seasoned flour 2 tbsp olive oil 6 eschalots, peeled, halved ½ tsp each ground ginger, turmeric, cinnamon, cumin 3 cups chicken stock ½ bunch coriander, stems roughly chopped 1 red capsicum, seeded, sliced 100g baby spinach leaves 400g can chickpeas, drained, rinsed ½ cup whole green olives 1 tbsp preserved lemon rind, finely sliced (see tip) 1 Preheat oven to 150°C. 2 Dust lamb in flour, shaking off excess. In a large flameproof casserole or tagine, heat oil on high. Brown lamb and eschalots in 2 batches, 3-4 mins each, until golden.

3 Return all meat to dish with spices and cook 1 min until fragrant. Add stock and coriander stems. Bring to a simmer.

4 Cover and bake 2 hours. Stir capsicum through. Bake, covered, a further 30 mins.

5 Stir spinach and chickpeas through. Scatter with olives and lemon. Serve topped with coriander leaves.