- Heat the oil in a large casserole over a medium-high heat. Season the meat with salt and pepper and the brown it in two batches for 2-3 minutes a side, on two sides until golden. Remove from the pan and set to one side.
- Reduce the heat to medium and chuck the onion and garlic into the pan. If it looks a little dry and a tiny bit more oil. Cook, stirring occasionally, for 4-5 minutes until golden. Add the lamb, ras el hanout, preserved lemon, stock and a good pinch of salt and pepper. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 2-2 ½ hours or until the meat falls apart at the touch of a fork.
- Meanwhile, cook the couscous in a pan of boiling water and cook for a few minutes until al dente. Drain and refresh under cold water and then drain again thoroughly.
- Turn the heat up under the cooked stew to a medium. Tip the couscous and chickpeas into the stew and bubble away gently for 10-12 minutes or until the couscous is tender and the sauce thick. Once it’s perfect, I like to put the lid on and let it rest for 5 minutes before serving immediately with plenty of coriander and almonds.
1 tbsp olive oil
600g Welsh lamb neck, cut into 2cm pieces
1 onion, thinly sliced
2 cloves garlic, thinly sliced
2 ½ tsp ras el hanout
1 preserved lemon, cut in half
500ml lamb stock
200g giant couscous
1 x 400g can chickpeas, drained
A handful of coriander leaves
50g toasted peeled almonds
Sea salt and pepper