1 lb mutton, cubed
2 tbsp olive oil
1 onions finely sliced
3 garlic cloves, crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp chilli powder
1/2 tsp plain flour
1- 15 oz cans chopped tomatoes
1/2 cup water
1/2 – 15 oz can chickpeas (drained)

Preheat the oven to 325F. Heat the oil in a large, heavy casserole over medium heat. Add the onion and fry until softened, 5 minutes. Add the garlic, coriander, cumin, paprika, ginger, cinnamon and chili and fry, stirring, until fragrant, 1 minute.

Add the Mutton with the flour, stirring until it is thoroughly coated with the spiced mixture, then cook gently until lightly browned, 10-15 minutes. Add the tomatoes and water, mix well and bring to simmer. Cover and bake for 1 1/4 hours. Alternatively, simmer over a low heat, stirring occasionally and adding a little extra water if the tagine starts to dry out. Stir the chickpeas and raisins into the tagine and cook for a further 30 minutes. Add salt and pepper to taste. Serve hot, garnished with fresh herbs, and accompanied by hot buttered couscous.