Back by popular demand, our cumin, cinnamon and ginger spice blend pairs beautifully with chicken and lamb.Makes 4-6 servings 24 g (0.85 oz) This product should be stored in a cool (<21 C or 70 F), dry (< 60% RH) place to provide a minimum shelf life without loss of taste or functional characteristics.What you need: - Tagine seasonings- 900g (2 lbs) diced lamb- ½ cup (125 ml) chicken broth- 1 chopped onion- ¼ cup (60 ml) sultana raisins- 3 tbsp. olive oil table- 2 large carrots, cut into thick slicesWhat to do:Mix 2 tbsp seasoning and 1 tbsp olive oil and rub all the lamb, leave to marinate overnight. Preheat oven to 300°F. In a skillet over medium-high heat, add 2 tablespoons of olive oil and sauté the lamb on all sides. Transfer to the Tajine* and set aside. In the same skillet, heat the onion until it is soft and begins to caramelize. Place cooked onion, chicken broth, remaining tajine seasoning (1 tbsp), carrots and raisins into the tajine. Cover and bake in a preheated oven for 2 hours at 2h30. Suggestion: Heat the tajine dish in the oven while it preheats. *For optimal flavor, it is recommended to use a tajine but works just as well in a casserole (stoneware) .Vegan/Vegetarian version:Make a vegetarian tajine with chickpeas.