Rich, savoury, spiced and sweet. Feeds 2. Serve over a pile of cous cous, scattered with toasted almonds and sliced green olives. Add a drained tin of chickpeas with the green beans if you want to bulk it out for 4.
- 2 tbsp veg oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 300g lamb neck fillet, sliced around 3mm thick
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- ½ tsp pul biber (or a pinch of chilli flakes)
- Pinch of saffron
- 1 heaped tbsp tomato puree
- ½ lamb stock cube, crumbled
- 7 dried apricots, roughly chopped
- 1 preserved lemon, flesh discarded and skin chopped
- 400ml boiling water
- 8 chantenay carrots, topped and tailed
- 100g fine green beans, cut into 1 inch pieces
- Heat the oil in a deep lidded frying pan over a medium heat
- Add the onions and cook, stirring occasionally for 5 mins. Add the garlic and cook for a further 3 mins
- Turn the heat up, add the lamb and stir in until.it goes brown round the edges
- Add the stock, tomato puree and spices, and stir fry for 2 mins
- Add the boiling water, apricots and preseved lemon, bring to a bubble and scrape all the delicous brown off the bottom
- Add the whole carrots and stir in
- Turn to a low simmer, put the lid on and cook for 25 mins, stirring a couple of times to make sure it’s not sticking and turning the carrots over
- Take the lid off, add the green beans and stir together, making sure the beans are submerged
- Simmer for a further 15 mins and taste to check the seasoning. Add salt if needed and serve straight away
Sophie cooks 