One pot Lamb tagine – Priceless Magazines

Ingredients

• 2tbsp olive oil
• 600g lamb neck fillet cut into 1 inch chunks
• 2 onions roughly chopped
• 1tsp Maldon salt
• 3 garlic cloves crushed
• 10cm piece of ginger peeled and chopped
• 1tbsp ras-el-hanout
• 1tsp each cumin, coriander and cinnamon
• 200g tomatoes (fresh or tinned)
• 400g chickpeas
• 400g butternut squash cut into 2cm cubes
• 400ml chicken or lamb stock
• 2 preserved lemons chopped
• 30g bunch coriander, stalks chopped, leaves reserved
• 2tbsp pomegranate seeds
• 100g green olives
• 3tbsp coriander leaves