Method:
1 Heat oil in a frying pan over medium heat, add the onion, capsicum, lamb and spices, cook for 5-6 minutes or until sealed. Add the stock, half the parsley and chickpeas and simmer 2-3 minutes until lamb is cooked.
2 Place the mograbieh in a saucepan, place over a medium heat and toast lightly for 1-2 minutes, stirring constantly. Pour in the stock and bring to the boil, simmer for 8-10 minutes or until cooked. Drain any excess liquid, stir through the preserved lemon and remaining parsley, season with pepper.
3 Spoon the mograbieh into a shallow bowl, top with the tagine. Serve.