Lamb, fig and ginger tagine

Serves six

2kg lamb shoulder, boned
2 onions, thinly sliced
4 cloves garlic, peeled and minced
1 tbsp ground cumin
1 tbsp paprika
1 tsp turmeric
1 tsp fresh ginger, peeled and grated
1 tsp ground ginger
1/2 tsp chilli powder
1/2 tsp cardamom seeds, ground
2 1/2 cups chicken stock
1 can chopped tomatoes
2 tbsp tomato paste
1 cup dried figs, halved
1 cup dried apricots, halved

Seasoning
2 cups couscous, cooked
1 big handful basil, coriander and mint leaves

In a cast-iron frypan brown all the sliced lamb. Remove and place into a crockpot or Dutch oven.

In a heated cast-iron pan with a little oil, add the onions and garlic, stir until limp, about 5 minutes.

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.

Reduce the heat to a simmer, cover, and cook the tagine for one hour.