Morrocan Lamb Stew

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Spring is here in all it's beautiful glory. Daffodils shine brightly, even when the sun doesn't, birds happily chirp as they build new nests and we finally have longer daylight hours! The weather can still be unpredictable and this delicious Morrocan Lamb Stew is perfect for chillier days.
This dish is a delicious way to use up leftover Roast Lamb. In fact it's worth cooking a larger joint for Sunday dinner, just so you can make this! I used lamb leftover from the Slow Roasted Lamb Shoulder.
Recipe: Morrocan Lamb Stew feeds 6
Approx 650g/1.5lbs Leftover Organic Roast Lamb - skin and bone removed and cut into 5cm chunks plus all the little pieces that come with leftovers
2tbsp Olive Oil
1 Large Organic Onion - finely diced
3 Carrots - cut into 1cm pieces
2 Celery Sticks - cut into 1cm pieces
2tsp Harrisa Paste
6 Dates - stones removed and finely chopped
1 Beef or Lamb stock cube - alternatively if you have the roasting juices from cooking the lamb, skim off the fat and use those
Salt and Pepper to season
2tsp Corn Flour
To make:

Add the oil to a heavy based pan over a medium heat.
Add the onion and sauté in the pan, stirring frequently, until softened.
Next add the chopped carrots and celery to the sautéed onion in the pan and cook until just softened over a low heat.
Add the lamb to the pan and add the Harrisa paste and chopped Dates.
Stir to mix everything together.
Cover with hot water from the kettle.
Add a pinch of sea salt and some freshly ground black pepper and a stock cube.
Cover with a lid and leave on a very low heat for 5 hours.
After the cooking time has elapsed taste for seasoning - add more salt/pepper as necessary.
Mix the corn flour with 20mls of cold water to form a slurry.
Add the cornflour slurry to the Morrocan Lamb Stew. Stir well and increase the heat to medium.
Allow the corn flour to thicken the sauce (which naturally reduces during the long cooking period) and cook for five minutes.
Serve with Couscous for an authentic middle eastern touch!