• 1 lamb shoulder, trimmed
• 500g/1.1lb dry chickpeas
• 1 cup prunes and dry apricots
• 2 tbsp cumin seeds
• 1 tbsp minced garlic
• 1 onion
• 1 large lemon
• 1/4 tsp cayenne pepper 
• 2 cup vegetable stock or salted water
• Salt and pepper

1. Soak dry chickpeas in a cold water overnight.
2. Turn the oven to 200C/392F. Make a small cut in the thick places of the lamb shoulder. Rub it with the salt, pepper and garlic, try to get into all layers and cuts.
3. Slice the whole onion and half of the lemon. Distribute the onion rings and lemon slices in the bottom of tagine. Put the lamb over the onions and lemon slices.
4. Drain and add the soaked chickpeas to the tagine filling all the gaps.
5. Add cayenne pepper and cumin seeds to the stock and pour it over the chickpeas so that the lamb is almost covered. Evenly distribute the fruits over.
6. Put the tagine into the oven for 30 minutes then reduce the temperature to 150C/300F for 1 hour. Reduce to 120C/250F and keep the tagine there for 30-60 minutes depending on when you want to serve it during this hour. 

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