On a plate, combine the spices: the 1/2 tsp cinnamon, cumin, paprika, ginger, turmeric, saffron, rosemary, pepper and salt, with the lamb cut into pieces and trimmed of fat and sinew. Leave it to marinate for 1 h.

NextIn a frying pan, gently fry the thinly sliced onion with a pinch of cinnamon.

In a frying pan, gently fry the thinly sliced onion with a pinch of cinnamon.

NextWhen the onion is translucent, add the diced aubergine and a little more olive oil.

When the onion is translucent, add the diced aubergine and a little more olive oil.

NextAdd the meat, dates and sesame seeds and stir well.

Add the meat, dates and sesame seeds and stir well.

NextAdd the honey and let it cook over a very low heat for 2 h, stirring from time to time.

Add the honey and let it cook over a very low heat for 2 h, stirring from time to time.

NextWhen it has been cooking for over 1 h, add the mint leaf and the tablespoon of tahini.

When it has been cooking for over 1 h, add the mint leaf and the tablespoon of tahini.

NextServe with couscous, prepared according to the packet instructions.

Serve with couscous, prepared according to the packet instructions.

NextDone! A delicious and very different dish that's sure to win you over.

Done! A delicious and very different dish that's sure to win you over.

NextAs I don't have a tagine, which is what it's traditionally made in, I made it in a wok covered with a glass lid and it came out perfectly.

As I don't have a tagine, which is what it's traditionally made in, I made it in a wok covered with a glass lid and it came out perfectly.