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Ingredients

• 1 kg neck lamb fillet, off the bone, cut into pieces
• plain flour, for dusting
• dashes of olive oil
• 2 onions, finely chopped
• 6 cloves garlic, finely chopped
• 7 1/2 cm peice of root ginger, grated
• pinches saffron
• 2 tomatoes, each cut into 6
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 X 5 cm stick of cinnamon
• 250 g dried apricots, soaked overnight in water if possible
• 2 tbsp clear honey, plus extra for drizzling
• 1 X 200 g tin chickpeas, drained
• handfuls chopped parsley

• heads cauliflower

Description

Paul Merrett’s Luscious Lamb Tagine Is Served With Cauliflower Ground Into Tiny Pieces And Steamed To Resemble Couscous

UK TV