Step 1

Combine paprika, cumin, ginger, ground coriander and cayenne pepper in a glass or ceramic bowl. Season with pepper. Add the lamb and toss to coat. Cover and place in the fridge overnight to marinate.

Step 2

Preheat oven to 180°C. Transfer the lamb mixture to a 2.5L (10-cup) capacity ovenproof dish. Stir in the stock, tomato, onion, garlic, honey, cinnamon and saffron. Bake, covered, for 2 1/2 hours or until the lamb is almost tender.

Step 3

Stir in the apricots and dates. Season with salt. Bake, uncovered, for 45 minutes or until sauce thickens and lamb is tender.

Step 4

Meanwhile, cook the almonds in a large frying pan over medium heat for 3 minutes or until toasted. Set aside to cool.

Step 5

Transfer the lamb mixture to a serving dish and sprinkle with coriander sprigs and almonds. Serve with the couscous.