Slow-Cooked Moroccan Style Lamb with Root Veg

Method

1. Peel and slice the onions and garlic roughly.

2. Put the saucepan on the hob on a medium heat and add the sunflower oil.

3. Once hot fry off the onions and garlic for 5 mins then add the dried spices.

4. Fry for another 3 mins but be careful not to stick your nose into the heat rising off the saucepan as the chilli has a kick and you will get an almighty cough!

5. Add the lamb and fry on all sides until brown.

6. Pour in the tin of tomatoes.

7. Fill the empty tomato tin 3 times with water from the jug and pour into the pot as well.

8. Add the sultanas, mixed lentils and chickpeas.

9. Cover and simmer on the lowest heat setting for at least 4 hours (but preferably 6-8 or more), stirring occasionally. When I say lowest setting, the sauce should be at a slow bubble, if you have no bubble then increase the setting a little.

10. Rotate the shank every now and again to be sure that it cooks evenly.

11. 1 hour before serving peel and cube the potatoes and carrots then add to the sauce mixture.

12. Simmer for a further 45 minutes.

13. Season to taste and serve.