Heat a pot with a little vegetable oil and brown the lamb in batches. Then return all the meat back to the pot together with the onions, garlic, ginger, spices, parsley, olive oil and stock.
Cover and bring to a gentle simmer and cook for about 60 minutes. Check on the meat occasionally, giving it a quick stir.
Add the tomatoes, juice, rind and fruit. Cover and simmer again for another 45 minutes or until the meat is tender and falls off the bone.
Alternatively, cook in a tagine pot at 160 degrees celcius in an oven for 2- 3 hours(or until the meat is tender).
Season with salt and pepper.Couscous
In a large bowl, pour the cooled stock over the couscous and allow to stand for 15 minutes. Fluff up with a fork. When ready to serve, cover with cling film and microwave for 2 minutes.
Add the coriander and toasted pine nuts. Season to taste.
Serve the lamb tagine immediately on a bed of couscous or serve in separate pots and bowls.Reprinted with permission of BitsofCarey. To see more recipes, click here.