• 1 lamb shoulder, trimmed
• 500 g dry chickpeas
• 100 g 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 for a few hours or 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 distribute the onion rings in the bottom of tagine. Also, slice the half of the lemon and 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 at 200C/392F for 30 minutes then reduce the temperature to 150C for 1 hour. Reduce to 120C and keep the tagine there for 30-60 minutes depending on when you want to serve it during this hour. 

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