Fruity lamb and olive tagine - delicious. magazine

Ingredients

• Glug of oil for frying
• 2 red onions, chopped
• 3 fat garlic cloves, sliced
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1 tbsp ground cumin
• 1 tbsp sweet paprika
• 1 tbsp ground turmeric
• 2 preserved lemons, halved, pith discarded and finely sliced
• 1.2kg diced lamb leg or shoulder
• 2 x 400g tins chopped tomatoes
• 100g dried apricots
• 100g pitted prunes
• 280g jar green olives, pitted or left whole
• 500ml lamb or chicken stock
• 2 tbsp honey
• Handful fresh coriander leaves
• Handful fresh mint leaves
• 150g pomegranate seeds
• Handful pistachios, roughly chopped (optional)
• Couscous or flatbreads to serve (optional)