Midweek meals don't get much more heavenly than this classic lamb tagine, loaded with a medley of rich spices and lamb so tender that it simply falls off the bone.
- Put the ginger, garlic, cumin, coriander and chilli in a pestle and mortar and bash to a paste, or use a food processor. Set aside.
- Heat oven to 160°C/140°C fan/Gas Mark 3. Heat half the oil in a large shallow casserole dish, add the lamb shanks and brown really well all over. Remove from the dish, add the remaining oil and fry the spice paste for a minute or until fragrant.
- Add the shanks back to the pan with the paprika and cinnamon, tomatoes, carrots and stock give it a stir, bring to a simmer then cover and cook in the oven for 2 1/2 hours.
- Remove from the oven, stir in the chickpeas and fruit then cook for a further 30 minutes. Allow to stand for 10 minutes before serving with coriander and fluffy cous cous.
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