Method:

• Step 1

  Marinate the lamb in a bowl with your Ras el hanout, harissa salt and pepper. Leave this to marinate for as long as possible.

• Step 2

  Finely dice your onion, garlic and ginger.

• Step 3

  Get some boiling water in a pot and pour your almonds in and boil for 1 minute. Once boiled drain and run under cold water then peel the skins off the almonds, this takes a while but trust us it’s worth the effort.

• Step 4

  Now toast your almonds until lightly browned and add your lamb. Cook for 5-7 minutes then set aside in your slow cooker for later.

• Step 5

  In the same pot as you cooked your lamb, fry your onions, garlic and ginger with a pinch of salt for 3-5 minutes.

• Step 6

  Add in your cumin and garlic powder and give it a stir. Now add both tins of chopped tomatoes, fill both cans with water and pour in as well

• Step 7

  Pour in your chicken stock, sultanas, chickpeas, cinnamon and a hefty pinch of salt into the pot and give it a mix until it's all combined.

• Step 8

  Now's the time to add everything from your pot into the slow cooker with the lamb. Cook for 4 hours on medium.

• Step 9

  Around 20 minutes before you’re ready to serve, pour your rice in a saucepan and add 675 ml of water and a large pinch of salt, put the lid on and simmer for 15 minutes before taking the lid off and turning off the stove.

• Step 10

  When both are ready, chop up some fresh coriander and scatter it over the top of the tagine. Serve it up and dig in!