Step 1

Heat the oil in a casserole, chop the lamb leg steaks into 3-4cm chunks, then fry until browned all over. Transfer to a plate.

Step 2

Add the red onion and ras el hanout to the casserole and fry for 3 minutes over a low-medium heat.

Step 3

Return the lamb to the casserole along with the garlic, chopped tomatoes and chicken stock. Simmer for 10-15 minutes.

Step 4

Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.