Lamb, fig and ginger tagine

Ingredients

2 kgs	Boned lamb shoulders (Main)
2	Onions, finely sliced
4	Garlic cloves, minced
1 Tbsp	Ground cumin
1 Tbsp	Paprika
1 tsp	Turmeric
1 tsp	Fresh ginger, grated
1 tsp	Ground ginger
½ tsp	Chilli powder
½ tsp	Cardamom seeds, ground
2 ½ cups	Chicken stock
1 can	Chopped tomatoes
2 Tbsp	Tomato paste
1 cup	Dried figs, halved (Main)
1 cup	Dried apricots, halved

Seasoning

2 cups	Couscous, cooked
1 handful	Fresh herbs, such as basil, coriander and mint

Directions

1. In a cast-iron frypan brown all the sliced lamb. Remove and place into a crockpot or Dutch oven.
2. In a heated cast-iron pan with a little oil, add the onions and garlic, stir until limp, about 5 minutes.
3. Add the spices and fresh ginger and stir for another minute. Add this to the crockpot or saucepan and now add the chicken broth, tomatoes and juice, tomato paste, figs and apricots and bring to the boil.
4. Reduce the heat to a simmer, cover, and cook the tagine for one hour.