Preheat the oven to 160°C/140°C Fan/Gas 3.

Measure the oil in a large, deep, ovenproof frying pan or flameproof casserole with a lid over a high heat. Fry the
lamb in batches until golden brown all over. Set aside.

Add the onions to the pan and fry for a few minutes (add a little more oil, if needed). Sprinkle in the spices and fry for a few seconds. Add the garlic, ginger, tomatoes, tomato purée, stock, honey, chickpeas, apricots and preserved lemons. Stir well.

Return the lamb to the pan and bring the sauce up to the boil, stirring occasionally. Season with salt and ground black pepper, cover with a lid and transfer to the oven for 2 hours or until the lamb is perfectly tender. Stir the tagine, and if the sauce is a bit thick, add a little water to slacken it.

Sprinkle with the chopped coriander to serve.

Mary’s Tips

Can be made up to 2 days ahead. Add the chickpeas when reheating.

Freezes well without chickpeas.