Lamb tagine with raisins and honey

Method

1. Trim the lamb, discarding excess fat. Cut into 4cm cubes.

2. Mix cinnamon, ginger, pepper and saffron with four tablespoons water. Toss the lamb in this mixture. If you have time, leave to marinade for up to 24 hours.

3. Melt the butter in a wide pan. Add the lamb, onions, garlic, salt and enough water to come half way up the meat. Bring up to the boil, cover and reduce heat to a gentle simmer. Cook for about an hour, turning the lamb occasionally until the meat is meltingly tender. Add the drained raisins, honey and half the coriander. Continue simmering for a further 30 minutes or so, uncovered until the sauce is thick and unctuous. Taste and adjust seasoning.

4. While the tagine is cooking, scoop out the flesh out of a preserved lemon, chop up the peel. Fry the almonds in the oil until almost golden brown. Then add the diced lemon and toss two or three times. Drain on kitchen paper. Sprinkle preserved lemon, almonds and remaining coriander over the lamb just before serving. Natural yoghurt makes a delicious accompaniment. Serve with couscous.