Lamb tagine with saffron couscous, carrot salad and olive dukkah

Marinate the lamb shoulder in ras el hanout, overnight if possible, at least 20 minutes.

Season the marinated lamb heavily with salt.

Heat enough olive oil to coat the bottom of the pan over medium heat.

Sear the lamb to a deep colour, in one or two batches so the pan is not crowded; lift out and rest.

Add the onions to the same pan so they pick up the fond.

Add the ginger, garlic and Serrano chilies and saute.

Add more ras el hanout, then move quickly to the tomato paste so the spices adhere rather than burn.

Cook the tomato paste out, then add the chopped preserved lemon and the cilantro with its stems.

Once it forms a paste, deglaze with white wine.

Return the lamb and its resting juices to the pan.

Add the Turkish apricots and cover with stock.

Bring to a rapid boil, then drop to a very low simmer, lid on, about two and a half hours.

For the couscous, use equal parts couscous and stock; steep the saffron in the stock and season it.

Pour the hot seasoned saffron stock over the couscous and mix so it is even, with no lumps.

Cover with plastic wrap pressed down so no steam escapes and leave to steam about 10 minutes until all the liquid is absorbed.

Cut the preserved lemon rinds fine.

Chiffonade the cilantro, parsley and dill, rolling the herbs and cutting one way then the other rather than running the knife through them.

Break the steamed couscous up with two forks, then fold in the herbs, preserved lemon, scallions and pomegranate seeds without overmixing.

Dress the couscous with lemon juice, olive oil and lemon zest, fluff, and taste for seasoning.

For the vinaigrette, whisk red wine vinegar with olive oil, then lemon juice, dried oregano, salt, black pepper and honey.

Smash chopped preserved lemon to a paste and stir it into the vinaigrette; taste.

Shave the carrots lengthways.

Combine the shaved carrots with sliced red onion, sliced serrano chilies, dill, cilantro and parsley; do not dress until plating.

For the olive dukkah, tear the olives in half by hand so each half forms a cup.

Mix the torn olives with splashes of lemon juice, the spice, almond and sesame seed blend and a little olive oil.

Plate the couscous, the carrot salad dressed with the vinaigrette, and the tagine spooned over with the olive dukkah on top.