MOROCCAN LAMB TAGINE WITH SAFFRON AND RAS EL HANOUT

This tagine is made extra special with the addition of ras el hanout, a North African spice mix available from supermarkets, and saffron, which is ground with water in a pestle and mortar to extract as much flavour as possible. It is traditionally eaten off a shared platter as a celebratory meal, especially at weddings.

Serves 4

1 large onion, thinly sliced

5tbsp olive oil, plus extra for the almonds and sesame seeds

2 garlic cloves, finely chopped A bunch of coriander and parsley tied into a bouquet using butcher’s string, plus extra parsley to garnish

500g (1lb 2oz) lamb shanks

6 saffron threads

1tsp ras el hanout

1tsp ground cumin

1tsp ground turmeric

1tsp ground ginger

Salt and freshly ground pepper

175g (6oz) pitted prunes

75g (2½oz) whole blanched almonds 3tbsp sesame seeds

Cooked couscous, to serve

In a tagine, sweat the onion in the oil for 5-7 minutes, until it caramelises. Add the garlic, and herb bouquet, followed by the lamb shanks, and cook until the meat is evenly browned.

In a pestle and mortar, grind the saffron threads with a few tsps of water to make a yellow liquid. Add a little more water, then pour into a jug and add enough water to make up to 475ml, then add to the lamb. Throw in the spices and ginger, cover and cook on medium for 1½ hours.

The tagine should be sticky and the sauce reduced. Add more water if needed, then season. Add the prunes and cook for 10 more minutes. Meanwhile, fry the almonds in a little oil until browned, then set aside. Repeat with the sesame seeds, frying for just a few seconds as they burn quickly. Spoon the couscous onto a platter and place the lamb on top. Scatter the almonds, sesame seeds and a sprinkling of fresh parsley over.