A North African tagine typically features slow-cooked, tender, braised meat. This richly textured stew is brimming with exotic spices, a touch of heat, and a hint of sweetness. The heady aromas that arise from the pot remind us of the shuk- or marketplace - in Jerusalem, where spice merchants line the ancient corridors of commerce.

In your glass, a fruity red wine will provide a complementary pairing to the currants. Pinot Noir and Zinfandel might be your best bets. Syrah could work well too. But don't rule out more herbaceous varietals like Cabernet Sauvignon, Merlot, or Malbec. They will also have their charms.

Serves: 4 to 6

Ingredients

● 1 tsp ground cumin
● ¼ tsp cayenne pepper
● 1 tsp ground cinnamon
● 1 tsp ground cardamom
● 1 tsp ground coriander
● 1/8 tsp saffron threads
● ½ tsp salt, plus 1 tsp
● 1 kg lamb shoulder, cut into 4cm cubes
● ½ cup dried currants
● 4 tbsp extra virgin olive oil
● 2 medium onions, coarsely chopped
● 3 cloves garlic, finely chopped
● 1 tbsp freshly grated ginger
● 5 medium carrots, peeled and cut into 2 cm-long lengths
● 2 tbsp tomato paste
● 1 litre chicken broth or stock
● 360g Israeli couscous
● 25g finely chopped coriander
● Freshly ground pepper

Method

● In a small bowl, combine all the spices and the ½ teaspoon of salt. Mix thoroughly.

● Place the lamb on a large plate and sprinkle the spice mixture over it.

● Place the seasoned lamb in a zipper-sealed plastic bag, close the bag, and massage the lamb to evenly to coat the meat with the spices. Refrigerate for 4 to 6 hours.

● Remove the lamb from the refrigerator 15 minutes prior to cooking.

● Place the currants in a small bowl and cover with warm water. Set aside.

● In a heavy based pot, heat the olive oil over medium-high heat. Working in batches if necessary, sear the lamb on all sides, about 2 minutes per side. Remove the seared meat from the pot and set aside on a plate.

● Add two tablespoons water to the pot and, using a wooden spoon, scrape up any brown bits that have formed or might be sticking on the surface.

● Add the onions and sauté until transparent, about 5 minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute.

● Add the carrots and stir them to coat with the onion mixture. Cook for 2 more minutes.

● Drain the water from the currants and add them to the pot with the tomato paste and chicken broth. Stir to mix well.

● Return the lamb to the pot, add the remaining 1 teaspoon salt and mix well. Raise the heat to high and bring to a boil. Reduce heat to low and partially cover the pot, leaving a small sliver of space open. Simmer for 2 hours, stirring occasionally.

● Remove the cover from the pot and simmer for another 30 minutes, allowing the sauce to thicken.

● In a medium pot over high heat, bring 600ml lightly salted water to a boil. Add the Israeli couscous, stir, and reduce the heat to medium-low. Cover and cook until all the water is absorbed, about 8 minutes.

● To serve, place a portion of couscous in a wide, shallow soup bowl. Top with a portion of lamb, carrots, and a generous serving of sauce from the pot. Garnish with coriander and pepper.

Spiced lamb tagine with currants and giant couscous