Lamb tagine & sweet potato pie

Method

• step 1

  Heat 1 tbsp of the oil in a large casserole dish. Cook the lamb in two or three batches, making sure you don’t overcrowd the pan, until each piece is browned. Set the meat aside on a plate as you go.

• step 2

  Pour the remaining oil into the dish and add the onion. Cook for 5 mins until softened, then add the garlic and ginger. Fry for 2 mins before stirring in the tomato purée, ras el hanout, cinnamon, tomatoes, harissa, lemon zest and juice, honey and crumbled stock cube. Return the lamb to the pan.

• step 3

  Fill the tomato can halfway with water, swill it around and add this too. Season well, bring to a simmer and cover with a lid. Reduce the heat and cook for 2 hrs or until the meat is tender. Alternatively, tip into a slow cooker and cook on Medium for 6 hrs.

• step 4

  Add the apricots. Mix the cornflour with 1 tbsp water and stir into the tagine. Cook for 10 mins more until the apricots have softened and the sauce has thickened. Will keep chilled for up to two days or frozen for two months. Leave to cool first.

• step 5

  Put the sweet potatoes and potatoes in a pan, cover with cold salted water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam-dry for 10 mins.

• step 6

  Mash the potatoes with the butter and some seasoning. Transfer the tagine to a pie dish that’s about 25cm wide, or leave it in the casserole if it’s wide enough. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish.

• step 7

  Heat oven to 180C/160C fan/gas 4. Bake the pie for 50-55 mins until golden and bubbling around the edges. Leave to cool for 5 mins, then serve.