Get your butcher to cut the Lamb into large ish chunks
Use half the Spices to coat and marinade the Lamb overnight (if you have time that is; an hour would do!! If you have no time to marinate, this will still taste really good!)
Brown the Lamb chunks over a medium heat – you want a bit of colour on them
Remove with a slotted spoon and set aside once they are brown – you may want to fry in batches so the pan isn’t crowded (the meat will steam instead of fry…)
Now slice your Onions into big chunks too – and fry them over a gentle heat
When the Onions are soft, add the other half of the Ground Spices and also the sliced Garlic
Cook for a few moments and then add the Sultanas, Honey, Saffron, tin of Tomatoes and the Apricots. Pour in the Vegetable Stock – bring to the boil – cover with a lid – and cook the Tagine for 2 hours
Just before serving – finely slice the rind of the Preserved Lemon, and add to the Tagine
Add a dash more water if there is too much liquid at the end of cooking; or cook with the lid off to reduce it if there is too much
By the time you serve this Lamb Tagine, the meat will almost be falling apart (deliciously)