Oil the inside surfaces of the tagine and place it in a cold oven. Turn oven to 325 degrees.

Meanwhile, prepare all ingredients as instructed above. In a large skillet, saute the onions and mushrooms and set aside.

On high heat, sear the lamb chunks for about 4 minutes or until browned on all sides and place in a bowl. Add the spices listed to the lamb and mix to coat.

In large bowl, mix together the onions, tomatoes, garlic, ginger, tomato paste, apricots, cinnamon sticks. Mince the stems of the cilantro and mix them in too.

Bring the tagine out of the oven and pour these ingredients into the bottom of the tagine. Add the lamb and collected juices on top. Add enough water to come about ¾ up the vegetables.

Place lid on tagine and cook in oven, covered, for 2.5 hours or until lamb is tender. Meanwhile, cook rice according to package instructions but add saffron and cinnamon stick for extra flavor.

Top with some chopped cilantro and pomegranate seeds and serve with rice.