Ingredients

• 900g/2lb shoulder lamb
• 600ml/1 pint chicken stock
• 2 tbsp olive oil
• 1 large onion
• roughly chopped
• 4 garlic cloves
• chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp hot paprika
• 1 x 400g/14oz can chopped tomatoes
• 1 cinnamon stick
• broken in half
• 175g/6oz dried apricots
• ½ tsp ground black pepper
• 3 large pieces orange peel
• 2 oranges
• segmented
• 1 red onion
• finely chopped
• 1 red chilli
• finely chopped
• handful fresh coriander leaves
• 1 tbsp fresh mint leaves
• shredded
• 55g/2oz pine nuts
• lightly toasted
• to serve

Directions

• Remove excess fat from the surface of the lamb and cut into 5cm/2 inch chunks.
• Heat a large non-stick frying pan or wok until hot.
• Add half of the lamb chunks and sear on all sides
• until brown all over. When nicely browned
• remove the lamb and add approximately 100ml/3½fl oz chicken stock.
• Stir to remove any sediment from the bottom of the pan. Pour out and reserve.
• Repeat this process for the remaining meat.
• Return the pan to the heat and add the olive oil. When hot add the onion and fry gently for approximately ten minutes
• or until golden.
• Add the garlic and fry for a further two minutes. Add the ground spices to the pan and fry for a further minute.
• Add the reserved meat and the remaining tagine ingredients
• including the stock. Bring to the boil
• cover and simmer very gently for approximately two hours or until the meat is meltingly tender.
• Combine all the relish ingredients in a bowl. Sprinkle the pine nuts over the tagine and serve with the relish.