Lamb and Chickpea tagine

  • For four
  • 300gm lamb-cubed
  • 1 onion chopped
  • 1/2 jar Belazu Rose Harissa
  • 1 400gm tin chopped tomatoes
  • 100gm dried apricots or sultanas or a combination
  • 1 tin chickpeas drained
  • handful baby spinach

Put the lamb and a little oil in a pan and saute for five minutes. Add the onion and continue for two minutes. Add the harissa, tomatoes, chickpeas and dried fruit. Put in oven at 150 for 1 hour.Check if getting too dry and if so add a little water.
Remove and stir in spinach until wilted.
Serve with rice or couscous

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