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Tender chunks of lean lamb with sweet potato and chickpeas cooked in a rich sauce. Ras el hanout is a blend of Moroccan spices available in most supermarkets, a combination of black pepper, coriander, ginger, paprika, allspice, cardamon, mace, nutmeg, turmeric, cayenne, cloves, and rose petals, a really delicious mix that gives this casserole a really lovely warming taste.

Serves 6.

2tbs olive oil

1.2kg lean boned lamb leg, cut into chunks

1 large onion, thinly sliced

1tsp lazy garlic

2tbs ras el hanout

500ml chicken stock

125ml water

1tbs honey

2 medium sweet potatoes, scrubbed clean and cut into cubes

400g canned chickpeas, drained and rinsed

2tsp ground cinnamon

50g sultanas

Small bunch fresh coriander, chopped

55g blanched almonds, coarsely chopped and roasted

Salt and pepper

Method

Preheat the oven to 150c, gas 2, 300f

Heat half the oil in a heavy oven proof pan with a lid, I used my La Creuset it’s great for this type of meal.

Add the lamb in batches so the meat browns nicely, remove and place on a plate.

Heat the remaining oil, fry the onions until soft, add the garlic and ras el hanout and cook gently until fragrant.

Stir in the stock, water and honey, stir well. Add the sweet potato, chickpeas, cinnamon and lamb to the pan.

Bring to the boil, then transfer to the oven to cook slow and low for 4 hours. When fully cooked remove from the oven, stir in the sultanas, season lightly with salt and pepper and sprinkle with the chopped coriander and chopped roasted almonds.

Serve with cous cous and steamed baby green beans.