Moroccan lamb tagine

Serves 2
Preparation time: 10 minutes
Cooking time: 2 hours

Ingredients
Lamb neck fillet
Moroccan tagine paste
Red onion
Garlic
Chilli
Honey
Passatta
Vegetable stock

Cut up the lamb neck fillet into bite size chunks. Marinade in two tablespoons of tagine paste for up to 24 hours. Preheat the oven to 160C.
Half the red onion, then cut each half into three segments, then layer on the bottom of a casserole dish or tagine pot. Crush two garlic cloves and cut up the red chilli into large pieces and add to the pot.
Add the lamb and drizzle over one teaspoon of honey. Pour in enough passatta and vegetable stock to just cover the top of the lamb.
Cook in the oven for two hours, stirring halfway through being careful not to break up the onion too much.
Serve with couscous.