Freddy Forster served up a tasty Moroccan style lamb tagine on Steph’s Packed Lunch.

The ingredients are: 25ml vegetable oil, Salt/pepper, 750g lamb neck fillets, cut into 2cm slices, 2 white onions diced, 2 sticks celery (peeled and diced), 1 clove garlic (roughly sliced), 2 tsp of Ras el Hanout spice, 1tbsp honey, 1tbsp tomato puree, 1tbsp Harissa paste, 1tbsp preserved lemon, finely diced and with no pith or seeds, 650m lamb stock or chicken stock, 400g tin of chopped tin tomatoes, 120g tinned chickpeas, drained and 8 pieces dried apricots, pre-soaked to soften and quartered.

For the couscous: 200g couscous, 400ml hot water and Salt/pepper.

To serve: Fresh leaves of coriander, left whole, Few leaves of mint, very small tips and 100ml natural yogurt.

See Moroccan tagine recipes in the book titled: Moroccan Tagine Recipes: Excellent And Authentic Cookbook For Cooking Delicious Dishes available from Amazon now.