Mutton with preserved lemons

• 1/2neck of mutton, chopped into manageable chunks
• olive oil
• 2tsps ground cumin
• 1tsp ground coriander
• 1.5tsps paprika
• 2 cloves garlic, minced
• 2 medium onions, sliced
• some whole dried chillies
• 4 cloves
• .5tsp ground cinnamon
• 550ml passata
• 50g dried tomatoes
• 300ml water
• couple of preserved lemons, cut into wedges
• mint
• parsley

1. Boil water and use to rehydrate the dried tomatoes.
2. Brown the mutton in a little oil and reserve.
3. Add a bit more oil and simmer the cumin, coriander, paprika and garlic for a few minutes.
4. Add onions and fry until soft.
5. Add everything else, keeping back a bit of mint and parsley.
6. Bring to a simmer, cover and stick in a low oven for three or four hours.
7. Serve with rice or couscous and garnish with more chopped mint and parsley.