Olive oil (recipe calls for 60ml, I used only enough to wet the onions)
1.5kg lamb leg, cut into even pieces
Salt and pepper
2 large onions, finely diced
1 tablespoon Taklia (see recipe above)
1 teaspoon sweet paprika
1 preserved lemon, skin only, roughly chopped
1 tablespoon honey
2 chillies, seeded, scraped and roughly chopped
2 x 400g tins tomatoes (I use chopped or crushed tomatoes)
2 cinnamon sticks
Juice of 1 lemon (I had no lemons and used a lime)
1-1.5 litres of stock or water
500g orzo (I used risoni, same thing)
150g Haloumi, grated (I didn’t use this)

Taklia

6 cloves of garlic
1 tbs olive oil
2 tsp ground coriander
1 tsp sea salt