2 teaspoons paprika
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoons cinnamon
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili flakes or chili powder
1/2 teaspoon ground cardamom
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 kg diced lamb (or chicken)
1 cup chicken stock
250 grams dried apricots
1/2 cup whole blanched almonds
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste. Coat the lamb with the paste,cover and refrigerate overnight.
Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Pour the stock over lamb. Cover pot and simmer for 1.5 hours. Make sure liquid does not all evaporate or add more water.
Mix in the apricots and almonds and cook uncovered for another 30 minutes, or until lamb is tender.
Serve with couscous.
(For chicken total cooking time is only about 1 hour)