Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and mix all together with half of the spice mix. Cover and leave overnight in the fridge.
Next day
Heat 1 tbsp olive oil and 1 tbsp of argan oil in a tagine.Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the tagine.De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the tagine.Add the remaining tomato juice, chopped tomatoes, apricots, dates, sultanas, flaked almonds, saffron, lamb stock and honey and bring to the boil.Turn down the heat to low, place the lid on and cook for 2-3 hours or until the meat is meltingly tender. Stir the tagine every so often so it doesn’t stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it.You want a rich sauce that’s still fairly liquid.
Serve with the chopped herbs sprinkled over and with couscous, freekah or chickpeas.