Steamed Lamb Stew

Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the ras el hanout and the rest of the ras el hanout flavours, letting them cook out for a minute until fragrant.

Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.