
A fragrant, slow-cooked Moroccan-style feast made in just one pot. Tender lamb neck fillet is simmered with aromatic spices, sweet apricots, and hearty chickpeas for a deeply flavorful and comforting family dinner.
Toss the lamb pieces with the ras el hanout and a large pinch of salt until evenly coated. You can do this up to 4 hours in advance and keep it chilled.
Preheat your oven to 160°C (140°C fan/gas 3). Heat the olive oil in a large flameproof casserole dish over medium heat. Brown the lamb in batches until golden on all sides, then remove with a slotted spoon and set aside on a plate.
In the same pan, sauté the chopped onions and carrots for 10-12 minutes until soft and golden, adding a drizzle more oil if the pan looks dry. Add the garlic and ginger and cook for 2 more minutes.
Stir in 2 tbsp of the harissa paste and the finely chopped preserved lemon. Cook for 1 minute until the vegetables are sticky and well-coated. Add the cinnamon stick and chopped tomatoes, then bring the mixture to a simmer.
Cook for a few minutes until the liquid reduces into a thick paste. Return the lamb and any resting juices to the pan, then pour in the stock. Season with salt and pepper and return to a simmer.
Cover the casserole with a lid and transfer it to the oven to cook for 1 hour.
Stir in the chickpeas and chopped apricots. Cover again and return to the oven for another hour until the lamb is completely tender. Let the tagine stand for 10 minutes before serving.
To serve, swirl the remaining 1 tsp of harissa through the yogurt. Scatter the tagine with fresh coriander and toasted flaked almonds. Serve with cooked couscous and the spiced yogurt on the side.
If you don't have preserved lemons, use a long strip of lemon zest instead. This dish is excellent for meal prep as the flavors develop further after a day in the fridge. It also freezes beautifully for up to three months.





