Is there anything better than a slow cooked, unctuous dish as the weather turns cold? Tagines are perfect for this and our traditional lamb version is just the thing for an Autumn Saturday. Ingredient list might seem a bit long but there’s nothing to it. Chuck it all in, have a glass (or bottle) of wine and just wait . Ingredients 1 tsp cayenne pepper 2 tsp ground black pepper 1½ tbsp paprika 1½ tbsp ground ginger 1 tbsp turmeric 2 tsp ground cinnamon 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total) 2 large onions, grated 2 tbsp olive oil 2 tbsp argan oil 3 cloves garlic, crushed 570ml/1 pint tomato juice 2 x 400g tinned chopped tomatoes 115g/4oz dried apricots, cut in half 55g/2oz dates, cut in half 55g/2oz sultanas or raisins 85g/3oz flaked almonds 1 tsp saffron stamens, soaked in cold water 600ml/1 pint lamb stock 1 tbsp clear honey 2 tbsp coriander, roughly chopped 2 tbsp flat leaf parsley, roughly chopped Preparation method 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 toss together with half of the spice mix. Cover and leave overnight in the fridge. Preheat the oven to 150C/300F/Gas2. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. 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 casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.