Method

1. In a bowl add salt, cayenne, black pepper, paprika, ginger, turmeric, cinnamon and mix to combine.
2. Place the lamb in a large bowl and toss it with half of the spice mix. Cover and leave overnight in the fridge.
3. Preheat the oven to 150˚C.
4. In a sauce pan on medium heat, add 2 tbsp of olive oil. Add grated onion and the other half of the spice mix, lower heat and cook for 10 minutes until onions are soft. To this, add crushed garlic and cook for 3 minutes.
5. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides, then add the browned meat to sauce pan.
6. De-glaze the sauté pan with ¼ pint of tomato juice and add these juices to the sauce pan.
7. Add the remaining tomato juice, chopped tomatoes, apricots, raisins/sultanas, flaked almonds, saffron, lamb stock and honey to the casserole.
8. 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.
9. Place the lamb in a Tagine or large serving dish, sprinkle the chopped herbs over it and serve.