Ingredients: (Serves 6)  

2 tbsp olive oil

3 red onions, cut into wedges

900g/2lb lamb neck fillet, sliced

2 red chillies, seeded and sliced

1 tsp cumin seeds, crushed

210ml/7fl oz vegetable stock

3 tbsp honey

½ tsp cinnamon

1 tbsp cornflour blended with 1 tsp cold water to make a smooth paste

50g/2oz pine nuts, lightly toasted

Couscous and green beans to serve

Fresh coriander to garnish

Method:

1. Heat the oil in a large frying pan, add the onions and fry for 4-5 mins until softened. Then remove from the pan and set aside.

2. Fry the lamb in two batches for 5 mins, stirring occasionally, until browned and cooked through. Then remove from the pan and set aside.

3. Add the chillies and cumin to the pan and fry for 1-2 mins.

4. Pour in the stock, honey, cinnamon and cornflour paste. Bring to the boil and simmer for a minute to thicken.

5. Return the meat and onions to the pan with the pine nuts and heat through. Serve with couscous and green beans and garnish with chopped coriander.