More than 1 hour
- 1 Tbsp (15ml) paprika
- 2 tsp (10ml) each ground cumin, ground coriander and turmeric
- ½ tsp (3ml) each cayenne pepper and ground cinnamon
- 1 Tbsp (15ml) grated fresh ginger
- 1kg lamb shoulder, cubed
- Milled black pepper
- 2½ cups (625ml) lamb or beef stock
- 4-5 tomatoes, coarsely chopped
- 1 onion, sliced
- 4 cloves garlic, halved
- 1 Tbsp (15ml) honey
- 4-5 dried lime leaves (optional)
- 10 green olives
- 15 Turkish apricots
- ½ cup (125ml) double cream yoghurt
- 2 Tbsp (30ml) dill, chopped
- 2 cups (500ml) cooked couscous, for serving
- 1 tub (80g) pomegranate rubies, for serving
- Preheat oven to 180°C.
- Mix spices and ginger together in a large bowl.
- Toss lamb in spices to coat, season with black pepper and refrigerate overnight to marinate.
- Place lamb in a tagine or large ovenproof dish with a tight-fitting lid.
- Stir in stock, tomatoes, onion, garlic and honey and add lime leaves if using.
- Season with salt.
- Cover and bake for 2½ hours until lamb is tender.
- Stir through olives and apricots and bake, uncovered, for a further 45 minutes or until sauce thickens slightly.
- Mix yoghurt and dill together.
- Serve tagine with couscous, dollops of dill yoghurt and pomegranate rubies.