Ingredients

  • 450g lamb shoulder, cubed
  • 2 tsp ras el hanout spice
  • 2 cinnamon sticks
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 onion, diced
  • 1 courgette, sliced
  • 1/2 aubergine, 2cm dice
  • 1 red pepper, cut to 2cm pieces
  • 50g sultanas
  • 250ml lamb stock
  • 2 tbsp parsley, chopped
  • 1 tbsp mint, chopped

4 2.5 hours
Adapted from

I took a photo of this one years ago, and can’t remember the book it came from. If anyone can help me reference it, that would be fantastic!

Instructions

  1. Preheat oven to 160°C/140°C fan
  2. Put the lamb, spices, oil, honey, vegetables and sultanas into a large tagine or casserole with a pinch of salt and mix well.
  3. Pour over the stock, put the lid on and cook in the oven for 2 hours.
  4. Remove the lid, stir well and cook for another 15 mins.
  5. Sprinkle with parsley and mint and serve.

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