Use one of these lambs (Note 1):

• 1.6 kg/ 3.2lb boneless lamb shoulder, trim the fat, then cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming)
• 1 kg / 2 lb lamb stewing meat or shoulder, already trimmed of fat cut in 3.5cm / 1.5" cubes

Tagine:

• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 3 tbsp canola oil
• 3 garlic cloves , finely minced
• 2 brown onions , diced (1cm / 0.3" cubes)
• 1 1/2 tbsp tomato paste
• 2 tsp grated ginger
• 2 cinnamon sticks
• 2 1/2 cups chicken stock/broth , low sodium
• 1 cup dried apricots , whole (Note 2 for olives option)
• 2 - 3 tsp lemon zest (just use 1 whole lemon, Note 3 for preserved lemon)

Ras el hanout (Note 4):

• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 2 tsp ground cardamom
• 2 tsp turmeric powder
• 1 1/2 tsp fennel powder
• 1 tsp cayenne pepper (can reduce for less spicy - Note 4)
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp cooking/kosher salt

For serving:

• 1/2 cup slivered almonds , toasted (Note 5)
• 1/2 cup coriander/cilantro leaves roughly chopped
• 1 1/2 batches couscous (I just use plain, but you can add the fruit and nuts if you want)