Matt Tebbutt served up a delicious festive lamb tagine on Christmas Kitchen.

Matt says: “Don’t be put off by the long list of ingredients, tagine’s are very easy and great to make-ahead if you have guests over for Christmas.”

The ingredients are: olive oil, for frying, 1kg lamb shoulder, diced, 2 onions, cut into thick semicircles, 6–8 garlic cloves, peeled and left whole, 2 small aubergines, diced, pinch saffron, 2 tsp coriander seeds, crushed, 2 tsp cumin seeds, crushed, few cardamom pods, few black peppercorns, pinch turmeric, 300ml dry white wine, 1 tbsp tomato purée, 1 x 400g tin chopped tomatoes, 1 x 400g tin chickpeas, drained, large handful dried apricots, cut in half, 500ml lamb or chicken stock, 1 tbsp chopped fresh mint and 1 tbsp chopped fresh coriander.

To serve: 250g couscous, pinch of saffron, 300ml hot chicken stock, 100g flaked almonds, toasted, 100g raisins, soaked in water, 4 tbsp olive oil and 4 tbsp mixed chopped herbs, such as mint, coriander and parsley.