Moroccan Lamb Tagine

Serves 8

• 1kg diced lamb (shoulder or neck fillet)
• 4 tbsp olive oil
• 2 large onions, diced or grated
• 3 cloves garlic, crushed
• 300ml tomato juice
• 2 x 400g cans chopped tomatoes
• 100g dried apricots, halved
• 50g stoned dates, halved
• 50g sultanas
• 300ml lamb stock made with 2 stock cubes
• 2 tbsp fresh coriander, chopped 2 tbsp fresh parsley, chopped 50g flaked almonds
• Spice mix
• 1 tsp cayenne pepper
• 2 tsp ground black pepper
• 1 tbsp paprika
• 1½ tbsp ground ginger
• 1 tbsp turmeric
• 2 tbsp ground cinnamon

Place all spices in a small bowl and mix together evenly.
Place the lamb in a large bowl or plastic bag and sprinkle with half the spice mix. Cover and leave in the fridge overnight or for a couple of hours to marinate.

Heat 2 tbsp olive oil in a large oven-proof casserole or heavy-based saucepan on the boiling plate or induction hob. Add the onion and remaining spice mix and sauté for about 5 minutes to soften, stirring constantly, reduce the heat or move partly onto the resting plates if needed.

Add the garlic and sauté for a further 3 minutes. Remove from pan and put aside.
Heat half the remaining oil in the pan and brown the cubes of lamb in batches, adding more oil as needed. Remove from the pan and put aside.

Add half the tomato juice to the pan to deglazed and remove all the sediment. Add the remaining tomato juice, chopped tomatoes, apricots, dates, sultanas and lamb stock. Bring to the boil.

Once boiling, return the onions, garlic and lamb to the pan. Bring to the boil and simmer for 5 minutes.

Cover with a fitted lid and place in the lower oven on the simmer setting on the floor grid on the floor for approximately 2 ½ - 3 hours until lamb is meltingly tender.
Place in warmed serving dish and sprinkle with fresh herbs and almonds before serving with cous cous, rice or potatoes.