1kg lamb shoulder, diced
2 brown onions, peeled and finely sliced
2 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1 x 800g tin chopped tomatoes or 8 fresh ones
1 x 400g tin chickpeas
Squeeze of lemon Juice
Preheat oven to 150o C. Heat two tablespoons of olive oil in a large, heavy-based Dutch oven or casserole dish on high. Brown the meat in batches and set aside. Reduce heat to medium-low, add a little more olive oil and cook the onions until soft and translucent; then add the spices and garlic and cook for another minute. Return the lamb to the pan with the tinned tomatoes, Beerenberg African Spice Taka Tala Sauce & Marinade, 1/2 cup of water and lemon juice.
Place the lid on the casserole dish or cover with a tight layer of foil and place in the oven for two hours. In the last half hour of cooking, drain the chickpeas and add to the tagine before returning to the oven. Serve with pearl couscous and roughly chopped coriander.