finely chopped rind of 1/2 preserved lemon (see page 68), to garnish
flatbreads or couscous, to serve (optional)
Heat the ghee in a heavy-based frying pan or the base of a tagine, stir in the chillies, garlic and cardamom seeds and cook for 1–2 minutes until they begin to colour. Add the lamb and cook for 2 minutes.
Add the dates, honey and lemon juice and season. Cover and cook gently for 5–6 minutes until heated through. Garnish with the preserved lemon rind and serve with flatbreads or couscous, if liked.