Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

Put raisins and apricots in warm water to rehydrate, half an hour before you start cooking.

Warm the olive oil in tagine and add the seasoned meat in small batches. Remove when it is nicely browned on all sides and set aside.

Add the roughly chopped onions to the pan with the remaining spices and allow to soften and colour lightly. Be careful not to burn.

Add the sliced ​​garlic for the final 2 minutes.

Add the sultanas, honey, stock, tomatoes and apricots, then return the meat to the pan. Bring to the boil, season with salt and black pepper, then cover with the tagine lid and cook over low heat.

Cook for 1 hour and half or until the meat is tender and simply melts in your mouth.

When you approach the end add lemon juice and stir again a few times.

Immediately after turning off the heat stir in the roughly torn parsley and mint leaves.