1. Season the lamb cubes with the spice mixture. Let marinate for about an hour.
2. Make a lamb stock with the bones.
3. In a tagine pot or a ceramic crock-pot or flameproof casserole with a lid, heat the olive oil on low heat.
4. When hot, add the sliced onions and sauté them until soft and translucent.
5. Add the spice seasoned lamb chunks and brown them with the onion until evenly seared and the fat is rendered. Slow cook and stir frequently.
6. Add the garbanzo beans, baby carrots and olives and mix lightly into the meat and onion mixture.
7. Allow to cook for the flavors to blend.
8. Add the chopped preserved lemons to 2 cups of lamb stock or water and add to the tagine.
9. Cover the tagine and allow the meat beans and carrots to slow cook until tender.
10. Serve the lamb tagine from the pot and accompany with bread, cooked rice or couscous.
This is a really easy recipe for the classic slow cooked North African lamb tagine, that's sure to become a family favorite. This lamb stew is full of exotic flavors and aromas with succulent chunks of lamb cooked with sweet onions, baby carrot, garbanzos, olives and pine nuts. It’s guaranteed to satisfy a crowd.