First, put together the paprika,ginger powder/paste,tumeric powder,cinnamon powder,black pepper,cloves and curry powder. Toss together and set aside in a refrigerator to marinate overnight or atleast 4hrs

When ready to cook, remove the marinade and allow 30mins to get back to room temperature, then put half the oil in a heavy bottom pan and brown the lamb cubes really well but carefully to avoid it burning. When well browned pour on a separate container and set aside

Now Put the remaining half oil in the pan, add the diced onion and garlic paste and sautè for 2mins on medium heat.

Add the diced capsium and all other ingredients now and simmer for 5 mins.

Its time to Add the browned lamb to the sauce. Stir gently after adding the lamb and set on a medium to low heat,let it simmer until the lamb is well cooked and the water has dried up.

Boil the carrots and add to the Tagine (if you don't have baby carrots you can use normal carrots, just cut them into bit sized chunks)

Serve with cous cous or Rice