Lamb tagine with roasted vegetable cous cous

For the tagine, put the ginger, coriander and turmeric in a bowl, mix in the lamb then refrigerate for several hours.

Preheat the oven to 150 C / Gas mark 2. Heat 2 tablespoons olive oil in a frying pan and brown the lamb in batches over a fairly high heat, transferring them to a tagine dish or large casserole.

Lower the heat and gently fry the onion for 5 minutes. Add the garlic and carrots, cook for 2 minutes, then add the apricots, tomatoes, stock and soy sauce. Bring to the boil, pour into the dish over the meat, cover tightly and cook in the oven for 2 hours.

Serve with cous cous with grilled vegetables, olives and harissa paste sprinkled with toasted flaked almonds.

Tip: Harissa is a fiery condiment widely used in North African cooking. If unavailable, any red chilli paste or sauce could be substituted.

Variations: Chicken can replace the lamb or, for a meat-free dish, use a mix of chopped vegetables such as peppers, butternut squash, potatoes, carrots and courgettes, reducing the cooking time to 1 hour.