Ingredients

• 500g lamb neck preferably in 4 pieces
• 2 teaspoon of ras el hanout
• 1 onion finely diced
• 5cm fresh grated ginger
• 3 cloves of crushed garlic
• 1\2 tsp ground ginger
• 1\2 tsp cumin
• 1\2 tsp cinnamon
• 1\2tsp sweet smoked paprika
• 1\2 tsp turmeric
• 400g chopped tomatoes
• 1 tbsp of tomato puree
• 100ml chicken stock
• 1 bunch of coriander chopped
• 50g butter

Method

1. 1st drizzle the lamb neck fillet with a little olive oil season well with salt and pepper, add the ras el hanout mix well cover and leave to marinate.
2. For the sauce in a medium sized pan on a medium heat with a little olive oil sweat the onion, garlic and ginger off.
3. After 5 to 10 minutes the onions should begin to be getting golden and sticky, once at this stage add the ground ginger, cumin, cinnamon, sweet smoked paprika and turmeric, reduce the heat mix in well and cook the spices out for 5 minutes.
4. Mix in the tomato puree.
5. Pour in the chopped tomatoes and stock, bring to the boil.
6. When it comes to a boil turn the heat down cover and leave to simmer for around 45mins to an hour at this point the sauce should be thick and the oil should be splitting from the sauce.
7. When the sauce has reached this stage preheat the oven for the lamb 180 degrees fan.
8. In a heavy bottomed oven proof frying pan on a medium heat melt the butter and place the lamb neck fillets in turning and basting them until they are sealed and browned all over.
9. Place the whole pan into the oven and cook for 6-8 minutes, remove, and leave to rest for 8-10 minutes.
10. Carve into thin medallions spoon the sauce over and sprinkle the chopped coriander over the dish and serve with cous cous.