Lamb stew with prunes

Method

1. Heat half the oil in a large heavy-based casserole or pan over a high heat, season the lamb and fry in batches until golden brown. Remove with a slotted spoon and set aside.
2. Add the remaining oil to the pan, then add the onion and carrot, cover with a lid and fry over a medium heat for 3-4 minutes, shaking the pan occasionally. Add the garlic, ras el hanout and ginger and fry for 2-3 minutes, stirring constantly.
3. Return the lamb to the pan with the saffron, stock, tomatoes, cinnamon and lemon zest. Stir, bring to the boil, then cover and simmer over a low heat for 45 minutes.
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4. Add the prunes and chickpeas, season and simmer, covered, for 30 minutes, then for a final 15 minutes without the lid, to thicken the sauce.
5. Remove half the cooked tagine to a plastic container, cool and seal, then freeze for up to 3 months.
6. Serve the freshly made tagine with steamed couscous and toasted flaked almonds.
7. When you’re ready to eat the frozen tagine, defrost in the fridge overnight, then reheat in a saucepan until bubbling hot. Add a little more water to the sauce while you are reheating it, then serve as in step 6.