Honey-roasted cherry tomatoes are perfect with the salty, lemony lamb casserole in this traditional Sephardi Rosh Hashanah dish. Serve with saffron or turmeric rice or couscous.
2 large onions, sliced
6 garlic cloves, finely chopped
1.5kg of lamb shoulder, cubed
1 x 450g tin of chopped tomatoes
2 tbsp harissa
1 lemon, halved
500g cracked green olives, rinsed (I prefer Suri)
2 large courgettes, thickly sliced
250g of cherry tomatoes
5-6 tbsp honey
Heat the oil in a heavy-based saucepan and fry the onions and garlic until golden.
Add the lamb and sear for a few minutes.
Add the tinned tomatoes, harissa, a generous shake of paprika and a pinch of salt.
Pop the lemon halves into the pan. Put cover on and cook on low/medium heat for at least two hours, stirring regularly.
After an hour, add the olives.
Half an hour before the end of the cooking time add the courgettes.
Place the tomatoes in an oven dish and drizzle with honey. Roast the tomatoes at 200°C for 15 minutes. Leave to cool.
When the lamb is tender, check the seasoning and serve topped with the honey roasted tomatoes.