Ainsley Harriot

Ingredients

• 
  1 onion, roughly chopped
  1 garlic clove, peeled
  2cm (¾in) piece fresh root ginger, peeled
  30ml (2 tbsp) olive oil
  400g (14oz) lean lamb fillet, well trimmed and cut into
  bite-sized chunks
  15ml (1 tbsp) harissa paste (or similar)
  ½ cinnamon stick
  225ml (8fl oz) passata (sieved tomatoes)
  120ml (4fl oz) chicken stock
  5ml (1 tsp) clear honey
  Salt and freshly ground black pepper
  1 × 100g sachet Ainsley Harriott Moroccan Medley Cous Cous
  

Method

1. 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.

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