1.Combine lamb, ras el hanout and 1 tablespoon of the oil in a large bowl. Cover, refrigerate lamb for 3 hours or overnight.
2.Preheat oven to 200°C (180°C fan forced).
3.Heat 1 tablespoon of the remaining oil in a tagine or flameproof casserole dish on the stove top over high heat, cook lamb, in batches, until browned. Remove from tagine.
4.Heat remaining oil in the same tagine, cook potato and leek, stirring, until potatoes are browned lightly and leek softens. Return lamb to tagine with consommé, bring to the boil.
5.Cover tagine, transfer to oven, cook 45 minutes or until lamb is tender. Remove from oven, stir in parsley, season to taste.
Ras el hanout is a Moroccan spice mixture meaning `top of the shelf’. The mixture varies from one merchant to another, but is always subtly savoury with a touch of heat.Note