We've got the perfect recipe from two-star Michelin chef and slow food movement advocate Michel Roux Jr. A chef who has won numerous awards for his cuisine and understands the importance of appreciating food and respecting where it comes from.
1 boned lamb shoulder
2 tablespoons olive oil
2 garlic cloves, chopped
3 onions, chopped
2 teaspoons turmeric
2 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds
1 lemon, cut into 8 wedges
1 tablespoon honey
300ml chicken or vegetable
stock (page 208)
50g whole blanched almonds, toasted
Preheat the oven to 140°C/Gas 1. Cut the lamb into 3cm chunks. Heat the olive oil in a cast-iron casserole dish and pan-fry the lamb until golden. Add the garlic, onions and spices to the dish and continue to cook and stir over a medium heat for about 10–15 minutes.
Add the lemon, honey and stock to the dish and bring to a simmer. Cover and cook in the oven for 1 hour.
Stir in the toasted almonds and serve in traditional tajine dishes if you have them.
If you liked this recipe you'll love Michel's exclusive recipe booklets which come free with this weekend's Telegraph (one on Saturday and Sunday), that's 40 of Michel's favourite dishes to inspire you in the kitchen - our mouths are watering at the thought!
Visit The Telegraph to find out more and for a chance to win dinner for two at the infamous Le Gavroche!