Serves 6
Prep time: 30 minutes
Cooking time 2 hours

Olive oil, for frying
1.2 kg lamb knuckles
2 cinnamon sticks
5 ml cumin seeds
4 cardomom pods
1 large onion, havled and sliced
2 cloves garlic, chopped
5 ml cayenne pepper
5 ml paprika
10 ml fresh ginger, grated
½ teaspoon turmeric
1 teaspoon dried mint
1 tablespoon honey
1 can chopped tomatoes
500 ml tomato juice
½ cup roughly chopped dried figs
1 butternut, peeled, seeded and cut into cubes
1 tablespoon fresh mint, chopped and extra to serve
Lemon juice to taste
Fresh figs, to serve, optional
Couscous, to serve


  1. Heat a tagine or heavy based saucepan over medium high heat. Add some olive oil and brown the lamb in batches. Set aside.
  2. Heat more oil and add cinnamon, cumin seeds and cardamom pods. Stir then add the onions and garlic. Once the onion has softened, add the remaining spices and dried mint. Cook for a further minute then add the honey.
  3. Return the meat to the tagine or saucepan and add the tomatoes, tomato juice and figs. Bring to the boil then reduce the heat. Cover with a lid and simmer for 1 – 1 ½ hours or until almost tender.
  4. Add the butter nut and continue to cook for a further 20 minutes or until everything is soft and tender.
  5. Add the fresh mint. Season to taste with a squeeze of lemon juice, salt and freshly ground black pepper. Garnish with fresh figs, and more fresh mint.
  6. Serve with couscous.