Middle Eastern Style Lamb Stew

a) Preheat your oven to 240°C/220°C fan/gas mark 9. b) Trim the carrots, then slice into 1cm thick rounds (no need to peel). c) Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then scatter over the cumin. Toss to coat, then spread out in a single layer. d) When the oven is hot, roast on the top shelf until soft and golden, 15-16 mins. Turn halfway through.

a) Meanwhile, pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan and bring to the boil. b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. c) Leave to the side for 8-10 mins or until ready to serve.

a) While everything cooks, heat a large frying pan on medium-high heat (no oil). b) Once hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the lamb cooks, halve, peel and chop the red onion into small pieces. b) Peel and grate the garlic (or use a garlic press).

a) Lower the heat to medium and add the onion to the lamb. Cook until soft, 3-4 mins. b) Stir in the garlic, tomato puree and harissa paste. Cook for 1 min more. c) Add the water for the lamb (see pantry for amount), remaining chicken stock paste and the raisins. Stir and bring to a gentle simmer. d) Cook until the mixture has thickened, 5-7 mins.