Pre-heat the oven to 170°C.
Shape the lamb mince into small balls roughly 1 inch in diameter. Arrange on a lined baking tray, cover with clingfilm and chill until needed.
Heat the olive oil and sunflower oil together in a large casserole set over a medium heat. Sweat the onion, garlic and ginger with a little salt, stirring occasionally, until softened and starting to turn golden brown. Add the carrots and spices and stir well. Continue to cook for a few minutes until the spices start to release their aromas.
Add the lamb balls at this point, then cover the mixture with the chopped tomatoes, honey and enough stock to cover the surface. Stir well, then bring to the boil and cover with a lid. Finish cooking the tagine in the oven for 45 minutes until the sauce has thickened and the lamb balls are cooked. Remove from the oven when ready and stir through the chopped parsley.
Adjust the seasoning to taste, then spoon into a serving tagine. Garnish with the sesame seeds and a sprig of parsley before serving.
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