This dish is full of contrasting flavours that create a rich, spicy and fruity main course. For best results, use lamb that still retains some fat, as this will help keep the meat moist and succulent during roasting. Serve the lamb with couscous or mixed white and wind rice, sprinkled with chopped coriander (cilantro). Roasted chunks of red and yellow (bell) peppers, aubergine (eggplant) and courgettes (zucchini), cooked in the oven with the lamb, complete the meal.
675g// 1 1/2lb lamb fillet or shoulder steaks, cut into chunky pieces
5 small onions
7.5ml/1 1/2tsp harissa
115g/4oz ready-to-eat pitted prunes, halved
1. Preheat the oven to 200oC/400oF/Gas 6. Season the lamb with salt and pepper. Heat a frying pan, preferably non-stick, and cook the lamb on all sides until beginning to brown, transfer to a roasting pan, reserving any fat in the frying pan.
2. Peel the onions and cut each into six wedges. Toss with the lamb and roast for about 30-40 minutes, until the lamb is cooked through and the onions are deep golden brown.
3. Tip the lamb and onions back into the frying pan. Mix the harissa with 250ml/8oz/1 cup boiling water and add to the roasting pan. Scrape up any residue in the pan and pour the mixture over the cover and simmer for 5 minutes, then serve.