Method:
1 Combine fennel, coriander and cumin in a bowl, add lamb and toss to coat. Shake off excess.
2 Heat oil in a frying pan over medium heat, cook garlic, ginger and lamb for 2-3 minutes or until lamb is sealed. Add chickpeas, sultanas, stock and passata and cook for a further 10 minutes or until lamb is tender. Add coriander and remove from heat. 3 Serve Tagine topped with yoghurt