One-pan lamb tagine with chickpeas recipe | Good Food

Ingredients

• 1kg lamb neck fillet, cut into large chunks
• 3 tbsp ras el hanout
• 2 tbsp olive oil plus an optional drizzle
• 2 onions chopped
• 4 carrots cut into large chunks
• 6 garlic cloves finely chopped
• thumb-sized piece of ginger peeled and finely grated
• 2 tbsp rose harissa paste, plus 1 tsp to serve
• ½ preserved lemon finely chopped, or a peeled strip of lemon zest
• 1 cinnamon stick
• 400g can chopped tomatoes
• 600ml chicken or lamb stock
• 2 x 400g cans chickpeas drained but not rinsed
• 100g dried apricots roughly chopped (optional)
• 150g natural yogurt
• small bunch of coriander roughly chopped
• small handful of flaked almonds toasted
• cooked couscous