trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
2 large onions
grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic
crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots
cut in half
55g/2oz dates
cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens
soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander
roughly chopped
2 tbsp flat leaf parsley
roughly chopped
Directions
Place the cayenne
black pepper
paprika
ginger
turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
Preheat the oven to 150C/300F/Gas2.
Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
In a separate frying pan
heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
Add the remaining tomato juice
chopped tomatoes
apricots
dates
raisins or sultanas
flaked almonds
saffron
lamb stock and honey to the casserole dish. Bring to the boil
cover with a fitted lid
place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
