Lamb tagine

Ingredients

1kg of lamb shoulder or leg, cut into 2cm cubes
2 tbsp Ras el Hanout (spice mix)
1/2 tbsp ginger powder
1/2 tbsp turmeric powder
1/2 tbsp black pepper
1/2 tbsp salt
2 tbsp unsalted butter
3 tbsp honey
3 tbsp olive oil
Pinch of saffron
2 onions, sliced
1 tbsp cinnamon powder
100ml water
100g dried apricots
100g prunes
100g pistachios
100ml water
1 tbsp honey

Method

1. Start by mixing the butter, oil, Ras el Hanout, ginger powder, turmeric powder, black pepper, salt and honey.
2. Once well mixed, add the lamb and massage all the marinade in. Leave this in the fridge for 2-4 hours.
3. Place over high heat and seal the meat.
4. After 10 minutes or when the meat is starting to brown, add the onions and water.
5. Cover and cook for 1 hour on low heat or until the lamb is tender (shoulder will take longer than leg).
6. In a separate pot, add the apricots, prunes, pistachios, water and honey.
7. Over medium heat, bring this to a simmer and cook until the water has become syrup.
8. Once the lamb is cooked, arrange the fruit on top and drizzle the syrup.
9. Serve with couscous.
10. Enjoy!