Heat a large saucepan, medium heat, good glug olive oil, once hot add onions, cook for 2-3 minutes until fragrant.
Add all the spices, cook for 1-2 minutes.
Add lamb and brown for 5 minutes.
Add all veg (apart from chickpeas & zucchini) & prunes.
Add stock until everything is completely covered.
Bring to the boil then let it simmer for 2h30, occasionally stirring.
Add chickpeas & zucchini, simmer for a further 30 minutes or more until lamb is tender.
Season with salt and pepper and serve.
Notes
A delicious spiced lamb tagine, great to make in bulk on the weekends and freeze in batches. Warming and hearty, goes really well with a bowl of cooked rice.