step 1
Heat half the oil in a large, deep pot over medium-high heat. Cook the lamb in 2 batches, turning once, until well browned. Remove from pot.
Step 2
Heat remaining oil in same pan and add onion. Stir and fry for 3 to 5 minutes until pale golden brown. Add spice blend. Stir and fry for 1 minute.
Step 3
Return the lamb to the pot with the carrots, chickpeas, and honey. Add the pasta sauce, stock, and 2 cups water and stir. Bring to a boil. Reduce heat. Cover and simmer, stirring occasionally, for 1 1/2 hours or until the lamb is tender. Remove the lid and simmer for an additional 10 to 15 minutes or until thickened.
Step 4
Transfer half the tagine to a large freezer-safe container (or portion into smaller containers) and let cool for 1 hour. Label, date, seal and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.