Moroccan Style Lamb

a) Heat a drizzle of oil in a large frying pan on high heat. b) When really hot, add the lamb strips, season with salt and pepper and stir- fry until browned all over, 1-2 mins, then remove to a bowl and set aside. c) TIP: Don't overcook the lamb here, you are just browning it. We will finish cooking it later.

a) Halve, peel and finely slice the onion. b) Return the frying pan to medium-heat (add a splash of oil if it's dry) and add the onion. Cook, stirring occasionally, until soft, 3-4 mins. c) Meanwhile, trim the ends from the courgette quarter lengthways, then chop widthways into small pieces. Roughly chop the prunes. d) Drain and rinse the chickpeas in a sieve.

a) Add the tagine paste and prunes to the frying pan and stir. Cook for 1 minute, then add the courgette. b) Pour in the chopped tomatoes, remaining stock powder and the chickpeas. Bring to the boil then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins.

a) Return the lamb (and any juices that have come out), to the tagine and cook, stirring occasionally, for another 2-3 mins. b) Season to taste with salt and pepper if needed.