I made this recipe up when I was quite young- so this is a personal favorite of mine. This recipe slow cooks the lamb until soft in a low-heat oven, so leave a couple of hours to make this.

Ingredients: (serves 6)

• 2 tbsp olive oil
• 4 garlic cloves, chopped
• 2 onions, peeled and chopped
• 1 inch ginger, peeled and grated
• 0.5 tbsp coriander seeds, crushed (don’t worry if you do not have this)
• 2 tbsp ground cinnamon
• 500g-1kg lamb (depending on how much lamb you want-I used 900g of extra lean lamb leg, diced but you can use any amount/part of lamb that you want, chopped into pieces)
• 2 tbsp tomato puree
• 2 x 400g canned chopped tomatoes
• 2-3 tbsp honey
• 2 stock cubes (chicken or lamb is the best to use)
• 1 tbsp paprika
• 1 tbsp chili powder
• 2 tbsp ketchup (sounds odd but adds salt and sugar to the dish)
• 1 tsp sumac (optional- this is a lemony Moroccan spiced powder)
• 1-2 handfuls of green olives
• 1 handful pomegranate, to serve (optional)

Method:

1. Preheat the oven to 160 degrees C/ 325F/ Gas mark 2.
2. Heat a large ovenproof casserole pan or heavy saucepan to a high heat (you will need one with a lid).
3. Add the olive oil, garlic, onions, ginger, crushed coriander seeds and ground cinnamon to the pan. Stir and cook on a medium heat for a few minutes. Then put a lid on the pan and cook for about 10 minutes, stirring occasionally.
4. Add the lamb, tomato puree, honey, olives, stock cubes, paprika, chilli powder, sumac (if using) and ketchup to the pan. Then add the chopped tomatoes. Once you have poured out the chopped tomatoes from the tin, fill both tins up with water and pour into the pan. Stir and season with salt and pepper.
5. Put a lid on, and into the oven for 1.5 hours, stirring halfway through.
6. Once out of the oven, remove the lid, and place on a high heat for 30 minutes to reduce the sauce and make it thicker. Make sure that you stir often to prevent sticking. If after 30 minutes, the sauce is still thin, then keep on the high heat without a lid, until thickened.
7. Put into a wide bowl and sprinkle with the pomegranate to serve.I ate this with flavoured cous cous. To see how I made this, look at this recipe, but replace the cauliflower cous cous for regular packet cous cous, which has been cooked.