Ingredients (serves 4)

 2 teaspoons sweet paprika

 2 teaspoons ground coriander
 2 teaspoons ground cumin
 1 1/2 teaspoons ground ginger
 1 teaspoon chilli powder
 1 teaspoon cinnamon
 1 teaspoon white pepper
 1/2 teaspoon ground cardamom
 1/2 teaspoon allspice
 2 teaspoons salt
 2 tablespoons olive oil
 grated rind and juice of 2 lemons
 1.2kg diced lamb
 1 cup chicken stock
 3/4 cup dried apricots
 1/2 cup raisins
 1 cup thick, Greek-style yoghurt
 1/2 cup pistachio kernels, roughly chopped
 couscous, to serve

Method
1. Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a
paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time
permits.
2. Preheat oven to 180°C. Put lamb mixture into a casserole dish with a tight-fitting lid. Add
stock and remaining lemon juice. Stir until well-combined.
3. Cover and cook for 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40
minutes or until lamb is tender. Serve immediately with a dollop of yoghurt, sprinkling of
pistachio kernels and couscous on the side.