1 tagine or flameproof casserole dish
1 chopping board
Peel and roughly chop the onions and garlic.
Sauté the lamb in the butter with the spices, onions and garlic in a tagine or flameproof casserole dish for 5 minutes.
Pour in the chicken stock, add the dried fruit, season with salt and pepper, cover and cook for 1 hour 30 minutes over low heat, adding a little water if necessary.
Add a handful of rocket at serving time.
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