Moroccan-Style Maple Lamb with Spiced Chickpeas

• 1.2kg lamb shoulder
• 2 tbsp olive oil plus extra

For the Moroccan spice rub:

• 1 tbsp ginger
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp cinnamon
• 1 tbsp turmeric
• 1 tsp salt
• 1 tbsp black pepper
• 2 cloves garlic, chopped
• 2 tbsp harissa paste
• 4 tbsp pure maple syrup (preferably dark syrup for its robust taste)
• 175g natural breadcrumbs

For the chickpeas:

• 2 x 400g tinned chickpeas, drained
• 2 x 400g tinned chopped tomatoes
• 2 red onions, sliced
• 3 garlic cloves, chopped
• 2 tbsp ras el hanout
• 600ml chicken stock
• Fresh coriander, chopped
• Salt and pepper for seasoning

To make the Moroccan spice rub:

1. Mix all spice rub ingredients together in a bowl and spread all over scored lamb
2. Transfer to a deep roasting tin and cover with foil, leave to marinate overnight in the fridge
3. Preheat oven to 150°C/Gas 3, place marinated lamb in the oven and slow cook untouched for 3.5 to 4 hours
4. Transfer to serving plate, still covered with foil, and let the meat rest before serving

To make the chickpeas:

1. Halfway through cooking the lamb, prepare chickpeas by heating olive oil in a casserole dish and cook onions with garlic for 5 minutes
2. Add tomatoes, chickpeas and ras el hanout
3. Stir in chopped fresh coriander, season with salt and pepper and cover with chicken stock
4. Mix together, replace lid and cook on a low heat for up to 2 hours in the oven
5. Serve chickpeas with lamb and natural yoghurt, garnish with fresh chopped coriander