Ingredients:

kosher deli lamb neck fillet 1 kg, cut into chunks

olive oil

2 onions, halved and thinly sliced

ginger 3cm piece, finely grated

1 tbsp tomato purée

350 ml chicken stock

10 cherry tomatoes

1 cinnamon stick

10 readytoeat dates, halved

10 green olives, cracked and halved

couscous and coriander to serve

bunch of coriander, finely chopped (marinade)

2 tsp hot paprika (marinade)

2 tsp ground cumin (marinade)

2 tsp ground coriander (marinade)

2 lemons, juiced (marinade)

2 garlic cloves, crushed (marinade)

Directions:

1. Mix the marinade ingredients with 1 tbsp olive oil, season and toss with the lamb. Cover with clingfilm and chill for at least 2 hours (or overnight).

2. Heat the oven to 160C/fan 140C/gas 3. Heat a splash of olive oil in a pan and cook the onion until really soft and golden. Add the ginger and cook for a minute then tip in the lamb and all of its marinade. Cook, turning the lamb around in the onions and spices for about 5 minutes.

3. Add the tomato purée, stock, tomatoes, cinnamon, dates and olives. Bring to a simmer then put on a lid and cook for 2 hours. To freeze, cool completely and spoon into freezerproof tubs or bags. Defrost before reheating thoroughly. Serve with couscous and scatter with coriander leaves.

Bon Appetit!