2 tbs light olive oil
1 kg lamb neck fillets (cut into large chunks)
2 medium onions (thinly sliced)
350ml chicken stock
10 cherry tomatoes
1 tbs tomato purée
3cm fresh ginger (peeled and grated)
10 green olives (pitted and halved)
1 Cinnamon stick
10 dates (ready to eat and halved)
Buttered couscous and fresh coriander (to serve)
Lemons (2 juiced)
Ground coriander (2 teaspoons)
Ground cumin (2 teaspoons)
Hot smoked paprika (2 teaspoons)
Garlic (2 large cloves, crushed)
Bunch of fresh coriander (finely chopped and save some leaves for garnishing)
Mix the marinade ingredients and lamb with 1 tablespoon of olive oil, season, cover and chill for 2 hours.
Pre-heat the oven to 180º C (160º C fan oven).
In a large heavy pan, heat a small amount of the oil and cook the onions until soft and golden.
Add the ginger, cook for a minute, add the lamb and marinade, cook for a further 5 minutes turning often.
Finally add the stock, tomatoes, tomato purée,cinnamon, olives and dates.
Bring to a simmer, cover and cook for 2 hours.
Serve with couscous and sprinkle with some chopped coriander leave.