This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous cous and roast squash salad (see next page).

1. Heat some olive oil in a large casserole pan and gently fry the onions until soft. Add the spices and cook for a further couple of minutes.
2. Heat some olive oil in a frying pan and brown the lamb. Add the onions, alongside the tomatoes, saffron in water and coriander stalks. Bring to a simmer and cook gently for 2-3 hours. You may need to add more water if on a hob, or in the oven, but be cautious with the liquid if using a slow cooker.
3. Add the chickpeas and dried fruit 30 mins before the cooking has finished. Taste and season more if needed.

To serve: sprinkle with toasted flaked almonds, pomegranate seeds and scatter over the coriander leaves. You could perhaps drizzle over some yoghurt, too.