Use the tomato juice to deglaze the pan in which we fried the lamb pieces, and add it to the cooking pot. Add salt, honey, mix well, and bring to boil on a high flame. Now reduce to a low flame, close the lid, and slow cook for an hour. Open the lid and stir occasionally. The lamb pieces should be cooked to tender, that they start to fall off from the bone. Cook further for enhanced flavours.