•1 shoulder of lamb, knuckle removed and cut into 2” dice

•1½ tbsp ground ginger•2 tsp ground black pepper

•2 tsp ground cinnamon•3 tsp ground turmeric

•1½ tbsp paprika•1 tsp cayenne pepper

•2 tbsp olive oil•450g (1lb) onion, grated

•1 bulb garlic, peeled and crushed with salt

•175g (6 oz) dried apricots, soaked in a little water

•85g (3 oz) flaked almonds

•55g (2 oz) sultanas (or raisins)

•1 tbsp runny honey

•1 tsp saffron stamens, soaked in cold water

•600ml (1 pt) tomato juice

•600ml (1 pt) lamb stock

•1 x 400g (4 oz) tin tomatoes, roughly chopped

•1 pickled lemon, rind chopped

•1 tbsp olive oil

•25g (1 oz) coriander leaves, chopped

•Hot flatbreads, to serve

METHOD:

•Coat the lamb in half the ground spices and leave overnight.

•Brown the lamb in half the oil in a heavy based, ovenproof saucepan over a high heat. Add the remaining spices, crushed garlic and grated onion. Allow the onion to soften without browning.

•Add the apricots and their soaking water, the almonds, sultanas, honey, saffron, tomato juice, lamb stock and tomatoes.

•Bring to the boil then place in the oven for 2½ to 3 hours at 170°C/325°F/Gas Mark 3.

•Take out of the oven, remove meat and then reduce sauce over a high heat until thickened.

•Fry the lemon rind in the remaining olive oil for a few minutes, then fold in the chopped coriander. Pour the reduced sauce over the lamb, garnish with lemon and coriander and serve with hot flatbreads.

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