As an alternative to the Nomu rub, mix the following:
If the lamb is almost ready but you would like the tagine to be a little thicker, add a small amount of cornstarch mixed with water.
When cutting up your lamb, don’t go too small otherwise the meat will dry out. Stick to chunks of about 4cm each.
To add a fruity twist, feel free to throw in a few figs, prunes, dates or apricots (or all of these!).