Lamb Tagine with Chick Peas and Apricots

Last week a friend gave a big birthday party and asked several of us to cook a Lamb Tagine with Chick Peas and Apricots. Our Whiteface lamb was just right for the recipe.
To feed 8 people cut up a kilo of lamb from a shoulder into large cubes removing any fat or sinew. Put the meat in a bowl and add a teaspoon each of ground cumin, cinnamon, ginger, black pepper and paprika. Gently turn the meat over until it is thoroughly coated in the spices. Leave in the fridge or a cool larder for at least two hours to allow the flavours to penetrate.
Chop 2 large shallots, crush 2 cloves of garlic, peel and dice a small butternut squash.
Heat 4 tablespoons of oil in a heavy pan and brown the meat in batches. Remove each batch into the Tagine. Soften the shallots, garlic and squash in the remaining oil.
Stir in a tin of chick peas, 500grams of dried apricots. Add to the Tagine with just enough good (homemade) stock to just cover the meat.
Cook gently for 1½ hours until the meat is tender and the sauce thick and reduced. Taste and add salt and pepper; always best to leave the salt until the end of cooking as it has a tendency to toughen even the most tender cuts of meat. Sprinkle with flaked almonds and serve with rice, couscous or Quinoa and a green salad.