1 tsp cayenne pepper

2 tsp ground black pepper

1 ½ tsp paprika

1 ½ tsp ground ginger

1 tsp turmeric

2 tsp ground cinnamon

1 shoulder lamb, trimmed and cut into 5cm chunks

2 large onions grated

3 tbsp olive oil

3 cloves of garlic crushed

570ml tomato juice

2x 400g tins chopped tomatoes

115g dried apricots, cut in ½

55g dates cut in ½

55g sultanas or raisins

85g flaked almonds

1 tsp saffron soaked in cold water

600ml veg stock

1 tbsp honey

2 tbsp coriander roughly chopped

2 tsbp flat leaf parsley roughly chopped.

preheat the oven

place the cayenne  black pepper paprika ginger garlic turmeric and cinnamon into a small bow land mix. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave over night in the fridge.

Heat 2 Tbsp olive oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for about 10 minutes so that the onions are soft but not brown. Add the crushed garlic for the final 3 minutes.

in a separate frying pan, heat the remaining oil and brown the cubes of lamb. Place the browned meat in the casserole dish. De glaze the frying pan with 140ml of tomato juice and add theses juices to the pan.

Add the remaining tomato juice, chopped tomatoes, apricot dates, raisins or sultanas flaked almonds saffron stock and honey to the casserole dish. Bring to boil cover with a fitted lid place in the oven and cook for 2 or  2 ½ hours or until the meat is meltingly tender.

place the lamb in a large serving dish and sprinkle the chopped herbs over it.