• 1kg diced lamb, or from a boneless lamb leg joint, excess fat trimmed and cut into 3cm cubes
• 1 tsp smoked paprika (or see tip in last step)
• 3 tsp ground coriander
• 3 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp cayenne pepper
• 1 tsp ground ginger
• juice of 1 orange, plus zest to garnish
• 3 tbsp olive oil
• 2 red onions, sliced
• 2 tbsp plain flour
• 4 garlic cloves, crushed
• 1 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 500ml lamb or chicken stock
• 2 cinnamon sticks
• 150g soft dried apricots, roughly chopped
• 100g pitted dates, quartered
• 1 x 400g tin chickpeas, rinsed and drained

To serve

• 100g blanched almonds, toasted and roughly chopped
• a handful of coriander leaves, roughly chopped
• a handful of mint leaves, roughly chopped
• couscous or flatbread