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What you need:

1 tsp cayenne pepper

2 tsp ground black pepper

1½ tbsp paprika

1½ tbsp ground ginger

1 tbsp turmeric

2 tsp ground cinnamon

1 x shoulder of lamb, 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

What you do:

Preheat the oven to 150 C/300 F/Gas mark 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.

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.

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