Instructions

1. Heat half of the oil in a large casserole dish, then brown the lamb all over. Transfer them onto a plate.
2. Meanwhile, slice the onion, finely chop the garlic, drain the chickpeas and measure out the spices.
3. Add the remaining oil and gently sauté the onion until soft then add the garlic. Stir for a 30 seconds and add the tagine and tomato paste, stir again then add the spices. Stir for a minute or so, until fragrant.
4. Pour in the chopped tomatoes, add the carrots ( whole) and enough water to cover the meat. Season with salt and pepper. Bring to the boil. Cover and gently simmer for about 30-45 minutes.
5. Add the drained chickpeas and cook for a further 20 minutes (under cover).
6. Add the dried fruits and cook for a further 10 minutes.
7. Add the kale or spinach and let it steam for about 5 minutes until they have welted.
8. Serve with the almonds scattered on top.