This spicy, Tunisian-inspired dish cooks lamb to tender softness in a sticky sweet sauce packed with dried apricots, Medjool dates and raisins. Make this in a very large non-stick pan with a lid and take care when adding your harissa as they can vary in strength from brand to brand.

Method: 

• Put the onions in a very large, lidded pan or casserole pan with a the sunflower oil and fry until golden brown over medium heat. Add the garlic and cook for 5 more minutes, taking care not to let the garlic burn.
• Add the lamb and sear on all sides, then add the tomatoes and tomato paste. Stir well.
• Add the spices and season well with salt and pepper, then add the herbs and stir again.
• Cover all the ingredients with water (about 2.5 litres) and bring to a boil.
• Cook over a medium high heat and simmer for about 2 to 2 ½ hours until the lamb is tender.
• Add the courgettes, beans and fruit and cook for an additional 30 minutes then stir in the harissa. NOTE: I’ve suggested 2 tbsp, but add it gradually and taste to see what’s right for you, as they can differ in strength.
• Finally adjust the seasoning if necessary - you may need to add more spices,
• Before serving scatter with the flaked almonds.

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First published in the JC September 12 2019