The combination of sweet spices with lamb and dried fruit, slow cooked to meltingly tender, fills the house with delicious aroma. Eat with couscous and serve with our own Riverford harissa paste.

Ingredients - serves 4

800g diced lamb
pinch of saffron strands
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 tsp salt, ground pepper
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
300ml lamb stock or vegetable bouillon
75g dried apricots, soaked
75g dried prunes, soaked
1 cinnamon stick
100g toasted almond slivers
mint leaves & Riverford harissa

Method

Heat the oil and add the saffron, stir for a couple of minutes then add the garlic and onion and cook to soften over a low heat. Toss the lamb in the spices with salt & pepper then add to the pan. Turn up the heat to brown the meat. Now pour over the stock, bring to the boil, and turn down to a gentle simmer.

After the meat has cooked for about an hour, add the fruits to the pan - they should be plumped up from soaking and already tender - cook for a further 15-20 minutes - check seasoning. Serve over steaming couscous and sprinkle over some toasted almonds and a few refreshing mint leaves. Serve with a small bowl of Riverford harissa paste.