Lamb and blood orange tagine

Place the lamb, dates, paprika, cinnamon and garlic into a large pot or slow cooker. Add the orange juice, zest and 250ml water. Stir to combine well. Season with salt and black pepper, keeping in mind that the olives will be salty too.

Cook for six hours on high or eight on low. You could also cook this in an oven at 180 degreees Celsius/gas 4 for two hours with the lid on, adding more water if necessary.

Cook the couscous according to package instructions and divide it between six bowls. Stir the olives into the tagine and spoon it on top of the couscous. Scatter with the chopped coriander and serve.