Slow cooked Welsh Lamb tagine

Ingredients

• 600g PGI Welsh Lamb boneless shoulder or neck fillets, trimmed and cut into large cubes
• 2 onions, peeled and cut into wedges
• 1 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground coriander
• ½ tsp black pepper
• 400g can of chickpeas, drained and rinsed
• 400ml lamb or vegetable stock
• 150ml orange and mango juice (or similar)
• 50g dried apricots, chopped
• 50g stoned dates, chopped
• 1 lemon, juice and zest
• 1 orange, juice and zest
• 1 tbsp honey
• 250g couscous
• Handful of mint, chopped
• Pomegranate seeds, to garnish
• 1 tbsp flaked almonds to garnish