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.
Preheat the oven to 150C/300F/Gas2.
In a blender add the 10 whole tomatoes and the chicken stock (cold) and liquidize.
In a large frying pan, heat 1 tbsp olive oil and 1 tbsp of veg oil and brown the cubes of lamb on all sides then add the browned meat to a clean casserole dish- it’s best to do this in small batch’s. (Do not add all the meat at once as this will take the heat out of the pan and you will end up boiling it).
Once complete, add the onions and fry until glassy, then add garlic and ¼ pint of tomato stock and add these juices to the pan, this will de-glaze the frying pan and remove all the flavour from the base of the pan.
When complete add all this to the casserole dish with the meat.
Add the remaining tomato stock, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron 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.
To order your Lamb for the Tagine please see our Order form here