ASDA part of the Wal-Mart family

• 1.5kg Asda shoulder lamb, trimmed of fat and cut into bite-sized chunks
• 1tbsp ground cumin
• 1tsp ground ginger
• 1tsp paprika
• 1⁄2tsp turmeric
• 2 cloves garlic, crushed
• 4tbsp olive oil
• 2 medium onions, sliced
• 1 lamb stock cube
• Pinch of saffron (optional)
• 2 tomatoes, roughly chopped
• 1 small cinnamon stick
• 115g Asda dried apricots
• Grated zest of 1 lemon
• 20g pack fresh Asda coriander, chopped (optional)

1 Put the lamb in a large bowl, add the spices, garlic and oil and mix until meat is well coated. Marinate for 4 hours or overnight. Put a large, flame-proof casserole dish or thick-based saucepan over a medium to high heat and brown the meat in batches. Set aside.

2 In the same pan, gently fry the onion for 10 minutes. Dissolve the stock cube in 500ml of boiling water, add the saffron, and infuse for a few minutes. Add the stock and tomatoes to the onions with the lamb and the cinnamon stick. Bring to the boil, then cover and simmer for 1 hour.

3 Stir in the apricots and lemon zest, then simmer uncovered for 15 minutes. Strain tagine and, while keeping the meat warm, return the liquid to the dish and boil until slightly syrupy. Season, discard cinnamon stick and return meat to the dish. Stir in coriander, then serve with couscous.