Method

Season lamb pieces generously with salt and half the ras el hanout. Heat olive oil in a tagine or wide heavy casserole over medium-high heat. Brown the lamb in batches on all sides until deep golden. Remove and set aside.
About 5 min
Reduce heat to medium. In the same pot, add grated onion. Cook 8 minutes, stirring often, until soft and golden. Add garlic, ginger and remaining spices. Stir-fry 1 minute.
About 14 min
Return the lamb to the pot. Add tomatoes, stock and honey. Stir to combine. Bring to a simmer, then cover tightly and cook on very low heat for 1 hour 30 minutes (or bake in a 160°C oven), until lamb is completely tender and falling from the bone.
About 14 min
Add dried apricots and preserved lemon rind in the final 20 minutes of cooking. The sauce should reduce to a thick, glossy consistency. If too thin, remove the lid and simmer 10 minutes uncovered.
About 14 min
Taste and adjust salt. Serve the tagine from the pot, garnished with toasted almonds and fresh coriander. Accompany with fluffy steamed couscous or flatbread.
About 3 min

Nutrition per serving (estimate)

Contains: nuts