Ingredients

Steps

• Mix the dry spices in a small bowl and toss the lamb with half of the mixture to marinate overnight.
• Preheat your oven to 150°C.
• Cook the onions and remaining spices in 15ml each of olive and argan oil until soft, adding garlic at the end.
• Brown the lamb in a separate pan with remaining oil and de-glaze the pan with 140ml of tomato juice.
• Combine all remaining ingredients in the casserole, cover, and bake for 2 to 2.5 hours.
• Transfer to a tagine and garnish with chopped fresh herbs before serving.