Cheat's Moroccan Lamb Tagine

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the lamb mince and cook, breaking up with a spoon, until browned, 4-5 minutes.

Add the garlic, tomato paste, ras el hanout (see ingredients list) and mango chutney to the lamb and cook, stirring, until fragrant, 2 minutes. Add the carrot, water (for the sauce) and beef stock (1/4 sachet for 2 people / 1/2 sachet for 4 people). Stir, then reduce the heat to medium and simmer until thickened slightly, 10 minutes. Season to taste.

TIP: Add a splash more water if the mixture is too thick!

While the sauce is simmering, add the water (for the couscous) and remaining beef stock (1/2 sachet for 2 people / 1 sachet for 4 people) to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork. Stir the baby spinach and 1/2 the mint through the couscous.

While the couscous is cooking, roughly chop the tomato. In a medium bowl, add the tomato, remaining mint, the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.