Preheat your oven to 200°C/Fan 180°C/Gas 6. Pour 1 tbsp olive oil into a large pan and warm to a medium-high heat. When the pan is hot, add the lamb. Season with a pinch of salt and pepper and fry for 5-6 mins, turning the lamb once or twice, till browned on all sides. Scoop the lamb out of the pan into a bowl.

While the lamb cooks, peel and thinly slice the onions. Peel and chop the garlic. Turn the heat under the pan down to medium and add the onions. Season with salt and pepper. Fry for 5 mins, stirring often, till the onions have started to soften. Splash in 2-3 tbsp cold water if the pan gets a bit dry. Fill and boil your kettle.

When the onions are glossy, add the garlic to the pan with 1 tsp each ras al hanut and turmeric. Stir and cook for 1 min. Tip the lamb back into the pan. Pour in the chopped tomatoes and 100ml boiling water. Bring back to the boil, cover the pan and simmer for 30 mins.

Trim the tops off the carrots, and set a small handful of the carrot tops aside for later in the recipe. Scrub the carrots and slice them into batons. Spread the carrots out on a baking tray and dust with 1 tsp ras al hanut. Drizzle with 1 tbsp olive oil and toss to coat. Slide into the oven and roast for 20-25 mins, till tender.

Meanwhile, fill and boil your kettle again if needed. Tip the couscous into a large heatproof bowl. Add a pinch of salt and pepper and pour over 300ml hot water from the kettle. Swirl with a fork, cover with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and become tender.

Rinse the reserved carrot tops under a cold tap and shake dry. Finely chop them, and when the couscous has cooked, stir the carrot tops through.

When the lamb is tender, stir the baby leaf spinach into the pan to wilt it. Taste and add more salt or pepper if needed. Divide the couscous between a couple of plates and top with the lamb tagine and roast carrots to serve.