Add the lamb and fry on all sides until brown. Pour in the tin of tomatoes. Fill the empty tomato tin 3 times with water from the jug and pour into the pot as well. Add the sultanas, mixed lentils ...

Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey ... Argan oil is a Moroccan oil from the argan tree.

A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout ...