Another quick recipe for you, a rather splendid spiced Moroccan lamb – alter the quantity of harissa depending on how much of a sadist you are.
Sauté off the lamb in a pan with a little olive oil. Dry roast the cumin seeds in a small skillet over a high flame.
Once the lamb has browned, add the apricots, dates, orange and lemon zest. Add a small quantity of water (50-100ml) along with the roasted cumin seeds.
Stir in the harissa – if you’re a pussy like me, you’ll need ¼tsp only; if you have no tastebuds like my boyfriend a whole teaspoon will do.
Let simmer for 10 minutes or so, stir in the chopped mint and serve with couscous.