by Cam Star

3 tablespoons olive oil
2 onions, finely diced
2 teaspoons turmeric
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1250 gms lean diced lamb, shoulder or leg
250 gms pitted dates
1 tablespoon dark honey
3 tablespoon blanched almonds
1 bunch flat leaf parsley, finely chopped 

Heat oil in a tagine or casserole dish. Stir in onions until golden brown. Stir in turmeric, ginger and cinnamon. Toss in the meat, making sure it is coated in the spice mixture.
Pour in enough water to almost cover the meat and bring to a boil. Reduce the heat, cover with a lid and simmer gently for approximately one and a half hours.
Add dates and stir in the honey. Cover and simmer for another thirty minutes.
Season with salt and lots of black pepper.
Roast almonds and scatter the nuts and parsley over the lamb and dates.
Serve with buttery cous cous, crunchy salad and preserved lemon