Course: Dinner    Yield: 6 servings    Prep Time: 20 mins    Cook Time: 70 mins  

Ingredients

• 1 Teaspoon of cayenne
• 2 Teaspoon of ground pepper
• 1 1/2 Tablespoon of paprika powder
• 1 1/2 Tablespoon of ground ginger
• 1 Tablespoon of turmeric
• 2 Teaspoon of cinnamon
• 2 1/2 Pound of shoulder of lamb, trimmed and cut into 5cm/2in chunks
• 2 large onions, grated
• 2 Tablespoon of olive oil
• 2 Tablespoon of argan oil
• 3 cloves of garlic, crushed
• 570 Mililiter of tomato juice
• 2 cans of 400g of chopped tomatoes
• 4 Ounce of dried apricots, cut in half
• 2 Ounce of dates, cut in half
• 2 Ounce of dried raisins
• 3 Ounce of flaked almonds
• 1 Teaspoon of saffron stamens, soaked in cold water
• 600 Milliliter of lamb or beef stock
• 1 Tablespoon of honey
• 2 Tablespoon of fresh coriander, coarsely chopped
• 2 Tablespoon of fresh parsley, coarsely chopped
• 3 Cup of cooked couscous

Instructions

1. Preheat the oven to 150C/300F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve with cooked couscous.