Moroccan Lamb Tagine - cooking recipe

Ingredients

1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 1/2 tablespoons paprika
1 1/2 teaspoons ground ginger
1 tablespoon turmeric
2 tablespoons cinnamon
2 1/2 lbs stewing lamb
1 cup onion
2 tablespoons olive oil
2 tablespoons argan oil
3 garlic cloves
1 pint tomato juice
2 (28 ounce) cans chopped tomatoes
4 ounces dried apricots
2 ounces dates
2 ounces raisins
3 ounces sliced almonds
1 teaspoon saffron
1 pint lamb or 1 pint chicken stock
1 tablespoon clear honey
2 tablespoons coriander
2 tablespoons parsley

Preparation

preheat oven to 300 degrees.
Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
Place the lamb in a large bowl and toss with 1/2 the spice mixture.
Cover and leave overnight.
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. Add the crushed garlic in the final 3 minutes.
In a separate pan, heat the oil and brown the lamb on all sides.
Add to the casserole dish.
Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
Serve with couscous or rice and top with herbs.