Ingredients

• 115g/4 oz ready-to-eat dried apricots

• 50g/2 oz seedless raisins

• 2.5ml/1/2 tap saffron strands

• 150ml/1/4 pint orange juice

• 15ml//1 tbsp red wine vinegar

• 30-45ml/2-3 tbsp olive oil

• 1.5kg/3 lb leg of lamb, boned and diced

• 1 onion, chopped

• 2 garlic cloves, crushed

• 10ml/2 tsp ground cumin

• 1.25ml/1/4 tsp ground cloves

• 15ml/1 tbsp ground coriander

• 25g/1 oz plain flour

• 600ml/1 pint lamb stock

• 45ml/3 tbsp chopped fresh coriander

• salt and ground black pepper

• saffron rice mixed with toasted almonds and chopped fresh coriander, to serve

Serves 4

Method:

1. Mix together the fried apricots, raisins, saffron, orange juice and vinegar. Cover and leave to soak for 2-3 hours.

2. Preheat the oven to 150C. Heat 30ml/2 tbsp oil in a large flameproof casserole and brown the lamb in batches. Remove  and set aside. Add the onion and garlic with a little more of the remaining oil and cook until softened.

3. Stir in the spices and flour and cook for 1-2 minutes more. Return the meat to the casserole. Stir in the stock, fresh coriander and the soaked fruit with its liquid.

4. Season to taste with salt and pepper, then bring to the boil. Cover the casserole with tight-fitting lid and cook for 1 1/2 hours (adding extra stock if necessary), or until the lamb is tender.

5. Serve with saffron rice mixed with toasted almonds and fresh coriander.