Middle Eastern Lamb

Method

1. 1Toss the diced lamb in seasoned flour.
2. 2Either turn combi onto roast 230°c or place a thick-bottomed pan on the stove. Toss the meat in the canola oil. Brown the lamb off until caramelised. If you are doing it in a pan do it in batches so as not to stew the meat.
3. 3Sauté the onions and garlic until translucent then add the lamb and the spices.
4. 4Add the orange juice to deglaze the pan followed by the chicken stock. Either braise in the oven or on the stove stop for around 2 hours or until the meat is tender.
5. 5After this time add the currants and apricots and simmer for a further 20 mins.
6. 6Just before serving, add the chopped coriander but keep a bit back for garnish.