1.5 kg lamb shoulder, diced
3 apples cored and diced. I peeled the apples
12 small pickling onions, peeled
500 ml beef stock
250 grammes pitted dates
2 tablespoons extra virgin olive oil
1 teaspoon ground ginger
2 teaspoons ground coriander
1 teaspoon cayenne pepper
2 teaspoons paprika
1 tablespoon honey
1 cup fresh coriander (cilantro)
½ cup Italian parsley, chopped
Salt and ground black pepper

Method
In a big pot heat the olive oil then add all the dry spices, stirring well for a minute.
Next add the meat and the onions, stirring well for two minutes.
Add the honey and stock, stir well and bring to the boil then lower the heat to a simmer and cook for one hour.
Add the dates and apples and simmer for another 30 minutes.
Check for taste and season as needed.
Lastly add the coriander and parsley and take the tagine off the heat.
Mix it all well before resting for 10 minutes with the lid on.
Serve on rice or couscous.