Moroccan lamb tagine

Name: Moroccan lamb tagine
Ingredients: 1 tsp cayenne pepper; 2 tsp ground black pepper; 1½ tbsp paprika; 1½ tbsp ground ginger; 1 tbsp turmeric; 2 tsp ground cinnamon; 1.1kg/2½lb lamb shoulder, cut into 5cm/2in chunks; 2 tbsp olive oil; 2 tbsp argan oil (alternatively use olive oil); 2 large onions, grated; 3 garlic cloves, crushed; 570ml/1 pint tomato juice (see recipe tips); 2 x 400g tinned chopped tomatoes; 115g/4oz dried apricots, cut in half; 55g/2oz dates, cut in half; 55g/2oz sultanas or raisins; 85g/3oz flaked almonds; 1 tsp saffron, soaked in cold water; 600ml/1 pint lamb stock; 1 tbsp clear honey; 2 tbsp coriander, roughly chopped; 2 tbsp flatleaf parsley, roughly chopped