Ingredients

serves 8

• 900g/ 2lb lean whole walnut-sized cubes of lamb
• 2 tbsp sunflower oil
• 25g/ 1oz butter
• 4-5 shallots, chopped
• 1tsp cinnamon
• 1tsp ground coriander
• a good pinch ground allspice
• ½ tsp salt and black pepper
• 3 medium-large carrots cut into large dice
• 250g/ 9oz ‘no need to soak pitted prunes’
• 1tsp orange flower water

Method

1. Check the lamb for any fatty bits and trim off.
2. Heat the oil and butter in a  pan with a lid. Add the lamb and brown on a high heat for about 5 minutes.
3. Add the shallots and, after a couple of minutes, add the spices, salt and pepper, then cook for a few minutes more.
4. Add just enough water to come up to the top of the lamb, cover and cook over a gentle heat for 1 hour.
5. Add the carrots and prunes and cook for a further 30 minutes, by which time the liquid will have turned into a rich sauce. Check the seasoning and stir well.
6. Sprinkle with the orange flower water and serve with rice, couscous or mashed potatoes.