Lamb and dried fruit tagine

• 3 onions
• 4 garlic cloves
• 1 kg lamb, cubed
• <

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.