1.Cut lamb into 3cm pieces. Heat 2 tablespoons of the oil in pan, add lamb in batches, cook until lamb is well browned, remove. Heat remaining oil in pan, add garlic, onions and ground spices, cook, stirring, until spices are fragrant.
2.Return lamb to pan with chickpeas, stock, cinnamon, dates and rind, simmer, covered, 30 minutes. Add zucchini, simmer, covered, 45 minutes or until lamb is tender.
3.Remove from heat, stir in coriander and yoghurt. Discard rind and cinnamon. Serve tagine topped with extra coriander and nuts.
Recipe can be made a day ahead. Storage: Covered, in refrigerator. Freeze: Not suitable. Microwave: Not suitable.Note