Serve with fresh coriander and cous cous or rice.

1kg lamb shoulder (or other stewing cut)
1 can cannelloni beans
1 can chick peas
4 tspns moroccan roasted spice mix (can make your own)
1 tspn cayenne pepper
1 tspn ground cinnamon
2-3 tspns dried coriander leaf
1 tbspn honey
1 tspn saffron
Juice of 1 lemon
salt and pepper
hand full dried apricots
hand full raisins
hand full dates
1 tbspn of grated ginger
4 chopped tomatoes
splash white wine vinegar
hand full flaked almonds
tbspn chopped flat leaf parsley
1 can passata
1/2 diced butternut
2 diced carrots
1 chopped onion
3 cloves garlic
3/4 litre of water (may need more or less water)
1 lamb stock cube

1 kg lamb shoulder (or other stewing cut) 1 can cannelloni beans 1 can chick peas 4 tsp ns moroccan roasted spice mix (can make your own) 1 tsp n cayenne pepper 1 tsp n ground cinnamon 2 -3 tspns dried coriander leaf 1 tbsp n honey 1 tsp n saffron 1 tbsp n of grated ginger 4 chopped tomatoes 1 can passata 1/2 diced butternut 2 diced carrots 1 chopped onion 3 cloves garlic 3/4 litre of water (may need more or less water) 1 lamb stock cube

Ideally toss spice mix with lamb, cover with cling film and refridgerate over night.

Dry roast almond flakes and set aside.

Brown over medium heat onion, garlic and lamb with vegetable oil or argan oil (moroccan oil) and then place in large pot.

Throw all other ingredients into pot.

Can use slow cooker and cook on low of 9-10 hours. Otherwise use tagine pot or casserole dish with lid and place in pre-heated oven 150C/300F/Gas2 and cook 5 hours or until meat is meltingly tender.