IMPT: If you're using a tagine, make sure you add oil into the dish before putting the heat on. You should never pit a tagine on the heat without water or oil in it.
Add a large slug of olive oil to your tagine and turn on to a medium heat.Then add your sliced onions and cook until softened and getting a little colour (approx 5 mins)Next, throw in the garlic and all the spices, stir them all in and fry for approx 2 minutes or so.
Now, add your lamb (season with salt and pepper) and cook for 5 minutes while stirring.Pour in the tinned tomatoes, stock, prunes and sugar and bring it all to a nice simmer. Then bring the heat down to low.Add another 100mls of water, put the tagine lid on and leave to simmer for 3 hours gentlyEvery now and then, give it a stir to make sure nothing is sticking to the bottom. Plus if it's thickening too quickly, just add a little more water.
I set an alarm at 2.5 hrs into the cooking so you can add in the chickpeas and lemon juice... and then let cook for the final 30 mins altogether. Always take the opportunity to have a taste and season further if it needs it.
Garnish with parsley, coriander, pistachios and pomegranate seeds. And serve with couscous or flatbreads.Enjoy!
Notes
TIP:Freezing: you can freeze for 1 month in a sealed container.Advanced cooking: If you have a busy weekend ahead, make this a day in advance and keep in a sealed container in your fridge. Then simply reheat and add the garnishes just before serving.