Coat lamb neck fillets liberally with ras-el-hanout and brown quickly in hot oil. Transfer to a casserole, then soften a chopped shallot and garlic, add some water and bring to a simmer,
scraping up all the brown bits. Pour this over the lamb, cover and braise in 140°C oven for 90 minutes. Remove the lamb and keep warm, while you finish the sauce. Tip the braising liquid
into a food processor and whizz up until smooth (or use a stick blender), pass through a seive into a saucepan and simmer until thickened. Slice the lamb diagonally, pour over the sauce
and serve with white bean mash and roasted aubergine.

For the bean mash: sauté finely chopped shallots and celery until soft but not browned, add the drained contents of a tin of cannelini beans and heat though. Mash with a potato masher
until smooth, check seasoning, adding warm water as necessary to achieve a good consistency.

For the roasted aubergine and tomato: heat olive oil in a roasting tray, add ground cumin and coriander seeds, stir until fragrant, then tip in cubed aubergine, chopped tomatoes and
sliced red onions, together with a chopped clove of garlic. Mix until it’s all coated with oil, then roast in the oven alongside the lamb. After 30 minutes, stir in a Tbs harissa mixed
with a little water and continue to roast for another 15-20 minutes, until the aubergine is cooked. Garnish with parsley (or coriander).