0.7 kg lamb shoulder diced
1 tsp cumin ground
0.25 tsp cloves ground
1 tsp coriander dried
1 tsp thyme dried
2 cloves garlic peeled and crushed
87.5 mls orange juice
2 tbsp olive oil
87.5 g apricots no-soak dried
37.5 g raisins
0.5 tsp saffron strands strands
150 ml sherry
37.5 ml vinegar I use sherry vinegar.
30 g plain flour
300 ml stock I prefer to use a made up lamb stock cube, or you can use chicken
salt and pepper

Place the lamb in a bowl and add the next 5 ingredients on the list above and stir well. Pour over the orange juice and 3 tbsp olive oil, give it another stir. Cover the bowl and leave to marinate in the fridge fr 3 - 8 hours.

Mix the dried apricots and raisins with the saffron, sherry and vinegar. Cover and leave this to marinate for 3 hours at room temperature or overnight, stirring occasionally.

Heat he remaining olive oil in a large, flameproof casserole. Lift the meat from the marinade and and brown in batches on a high heat. Lower the heat and return all the meat to the casserole dish. Add the flour and stir well. Now add the marinade, the soaked fruit and its liquid together with the stock. Season, stir well and bring to the boil.

Cover the casserole with a tight fitting lid and cook in the oven at 1801c/160ºc Fan/Gas 4 for about 11/4 hours or until the meat is very tender.

Serve with Saffron Rice or couscous.