Ingredients::
1 lb lean mutton, cut into 1” cubes and tossed in seasoned flour
6 oz red onion – chopped
2 large cloves garlic – finely chopped
5 oz bacon lardons
¼ bottle full bodied red wine
¾ pint chicken stock
4 oz chorizo – diced or sliced (to taste)
¼ tsp each – allspice, cinnamon, freshly grated nutmeg
Pinch of cloves
1 preserved lemon – finely sliced, pips removed with a little of the preserving juice
Finely grated zest and juice of 2 oranges
Handful of finely shredded parsley leaves
3 oz lightly toasted pine nuts

Method::
Heat some olive oil in a large solid saucepan and brown the lamb in batches – put aside

Add the onion, garlic and bacon – sauté for five minutes, add the wine, bring to the boil and reduce slightly, return the lamb to the saucepan and add the stock

Bring up to a simmer, reduce the heat and simmer gently for 60 minutes, or until the meat is nearly ready

Add the chorizo, spices, preserved lemon, orange zest and juice

Cook for another 15 minutes

Transfer to a serving dish and sprinkle over the parsley and pine kernels

Serve with couscous

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