Via: Toby scott
Combine the onions and ras el hanout in a medium casserole dish, mixing well. Add the lamb, lemon juice, tomatoes, dates, coriander, butter, 500ml cold water and a pinch of salt. Bring to the boil, skim off the foam, then cover and cook over a low heat for 1½ hours until the lamb is tender.
To finish the tagine, stir in the chickpeas, scatter over the spinach, then cover and cook for a further 5 minutes, stirring once. Season; serve in bowls with a sprinkling of toasted sesame seeds, and torn flatbreads, chopped tomatoes and dates, if you like.