Ingredients

Instructions

  1. Preheat oven to 180°C.
  2. Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
  3. Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
  4. Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
  5. Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
  6. Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
  7. Serve with couscous.