Serves 4-6

I prefer mutton to lamb tagine as the meat stands up better to the spices. The heady fragrance is from Ras el-hanout, a Moroccan spice blend. If you can’t find it, make your own by mixing a teaspoon each of ground cinnamon, ground cardamom, ground cumin, mild chilli powder and garam masala with a pinch of saffron.

2 tbsp plain flour
Sea salt and freshly ground black pepper
500g mutton, cut into smaller chunks
4 tbsp olive oil
1 large onion, finely sliced
2 crushed garlic cloves
1 tbsp grated fresh root ginger
11/2 tbsp Ras el-hanout
1 tbsp tomato purée
500-600ml vegetable stock
100g dried apricots, chopped
1 preserved lemon, chopped, or a few
squeezes of lemon juice
1 tsp clear honey
Couscous, for serving

Method

1 Season the flour with salt and pepper and coat the mutton pieces in the mixture. Heat half the oil in a large heavy-bottomed pan or a cast-iron casserole and cook the meat until browned all over.
2 Add the onion and a little more oil, if necessary, and cook for 5 minutes until it starts to soften. Add the garlic, ginger, spice blend and purée and fry for a few minutes until fragrant and the mutton is coated in the mixture.
3 Pour in enough stock to cover and bring to the boil, then reduce to a simmer. Cover the pan with a lid and gently cook, stirring occasionally, for 11/2 hours.
4 Remove the lid and stir in the apricots, preserved lemon and honey. Simmer uncovered for another 30-40 minutes, stirring frequently, until the mutton is tender. Taste and adjust the seasoning.
5 If you like, reheat the stew in an earthenware tagine and serve with a large serving of couscous.

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