How to make fantastic moroccan lamb tagine

Name: How to make fantastic moroccan lamb tagine
Ingredients: 1.0tsp Cayenne pepper; 2.0tsp Ground black pepper; 1.0Tbsp Paprika; 1.0Tbsp Ground ginger; 1.0Tbsp Turmeric; 2.0tsp Ground cinnamon; 1.0 Shoulder of lamb 1.1 kg in chunks; 2.0 Large onions; 2.0Tbsp Olive oil; 3.0 Cloves of garlic; 1.0pt Tomato juice; 2.0 400g tinned chopped tomato; 115.0g Dried apricots cut in half; 55.0g Dates; 55.0g Sultanas; 85.0g Flaked almonds; 1.0tsp Saffron soaked in cold water; 600.0ml Lamb stock; 1.0Tbsp Clear honey; 2.0Tbsp Chopped corriander; 2.0Tbsp Flat leaf parsley

This warming spiced lamb tagine is the perfect meal for cold winter evenings. Filling your home with the scent of Moroccan spices. Serve with cous cous

    
STEPS
INGREDIENTS

Mix the spices in a bowl
Add half the spice mix to a good bag and add the lamb. Shake to cover all the lamb. Then chill overnight
Gather the apricots, dates, raisins and almonds
Grate both onions
Fry the lamb in batches until well browned.
Add the onions and the remaining spice mix to a pan and cook in a little oil until the onions are soft (not browned)
Add tomato juice, tomatoes, dry fruit, almonds, saffron, stock and honey. Bring to boil and cover with lid. Cook in oven for 2-2.5 hrs at 150°c
Serve with cous cous and garnish with parsley and pommegranate seeds
Delicious!   Enjoy :-)

1.0tsp Cayenne pepper
2.0tsp Ground black pepper
1.0Tbsp Paprika
1.0Tbsp Ground ginger
1.0Tbsp Turmeric
2.0tsp Ground cinnamon
1.0 Shoulder of lamb 1.1 kg in chunks
2.0 Large onions
2.0Tbsp Olive oil
3.0 Cloves of garlic
1.0pt Tomato juice
2.0 400g tinned chopped tomato
115.0g Dried apricots cut in half
55.0g Dates
55.0g Sultanas
85.0g Flaked almonds
1.0tsp Saffron soaked in cold water
600.0ml Lamb stock
1.0Tbsp Clear honey
2.0Tbsp Chopped corriander
2.0Tbsp Flat leaf parsley

Didsbury, Manchester, UK