Ainsley Harriott

Method

• Place the onion, garlic and ginger in a food processor or mini blender and blend to a puree. Heat a tablespoon of the oil in a large heavy-based sauté pan and quickly brown the lamb. Transfer to a plate.

• Add the remaining tablespoon of oil to the pan and sauté the onion puree for about 5 minutes until softened. Stir in the harissa and cinnamon stick and cook for another minute continuing to stir. Return the lamb to the pan with the passata, stock and honey. Season to taste and bring to the boil, then reduce the heat and simmer for 30 minutes to 1 hour until the lamb is tender and the sauce has thickened. The longer you cook the lamb the more meltingly tender it becomes.

• When the lamb is nearly finished simmering, prepare the Ainsley Harriott Moroccan Medley Cous Cous according to the instructions on the carton.