This Moroccan lamb tagine is easy to make and tastes great. The spices are gentle and it makes a subtle winter warming meal. The tagine also freezes well, so I like to make double and save some for a day when the cupboards are bare.
Don't worry about being too exact in this recipe, if you have slightly more or less of any ingredient, it won't make too much difference.
The preparation is pretty quick but the cooking takes a while to get the lamb beautifully tender and falling apart so don't be tempted to rush the cooking.