I've been making this lamb tagine for years.  It's a fail safe for a cold evening, perfect comfort food and even better when made the day before (as I did yesterday).

Ingredients
1.7 kg lamb leg meat
1 large onion, finely sliced
2 large cloves garlic
1 tbsp ras el hanout
500ml lamb stock
Handful of apricots, chopped
5 large medjool dates, chopped
1.5 tbsp mango chutney
400g tin of chickpeas
handful of coriander, chopped
1 tbsp flaked almonds
2 tbsp olive oil
salt and pepper

Heat the oven to 170 degrees, 150 degrees fan oven.

Heat the oil in a casserole and brown the meat in batches. Remove from the pan and set aside.

Gently fry the onions for 10 minutes, scrapping any meat from the bottom of the pan.  Add the garlic and ras el hanout and cook for a further minute. Then stir in the stock, and add the lamb, fruit and chutney.

Bring to a simmer and then transfer to the oven for two hours.

Allow to cool and then refrigerate over night (if you can resist tucking in).

Before reheating scrape off the fat that has collected at the top and discard. On a medium heat bring to a gentle simmer and add the chickpeas. Continue heating until everything is fully warmed through.

Serve sprinkled with flaked almonds and chopped coriander.