Lamb and Tomato Tagine

• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 (2 3/4 lb) lamb shoulder, knuckle removed
• 1 bulb of garlic, peeled
• 3 tablespoons olive oil
• 1 lb onion, grated
• 6 ounces dried apricots, soaked in water to cover
• 3 ounces sliced almonds
• 2 ounces raisins
• 1 tablespoon clear honey
• 2 cups tomato juice
• 1 12 lbs tomatoes, peeled, seeded and roughly chopped
• 2 cups lamb broth

1. Combine the ginger, pepper and cinnamon and rub all over the lamb.
2. Leave in the fridge to marinate overnight.
3. Preheat the oven to 300F
4. Shred three of the garlic cloves.
5. Using the tip of a sharp knife, make small indentations all over the lamb and push in slivers of garlic.
6. Finely chop the remaining garlic.
7. Heat the olive oil in a heavy casserole pan set over a high heat.
8. Quickly brown the lamb all over - it should take about 10 minutes.
9. Add the remaining garlic and onion to the same pan; turn down the heat and soften the onions, without letting them brown.
10. Add the apricots along with their soaking water.
11. Stir in the almonds, honey, tomato juice, tomatoes and lamb broth.
12. Bring to the boil, place in the oven and cook for 3 hours.

ground ginger, ground black pepper, ground cinnamon, lamb shoulder, garlic, olive oil, onion, water, almonds, raisins, clear honey, tomato juice, tomatoes, lamb broth

Taken from www.food.com/recipe/lamb-and-tomato-tagine-416460 (may not work)