Step 1

Combine lamb, onion, garlic, coriander, spices, oil and 1 teaspoon salt in a bowl. Cover and refrigerate overnight.

Step 2

Preheat oven to 160°C. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish. Add orange peel.

Step 3

Drain tomatoes, reserving juice. Set tomatoes aside. Combine juice with tomato paste, then add to meat with stock and bay leaf. Cover and cook in oven for 1 1/2 hours. Use a slotted spoon to transfer meat to a plate. Place dish over high heat (if you are using a tagine you will need to transfer the liquid to a frying pan).

Step 4

Add diced tomatoes and butter and reduce for 2 minutes, then add honey, chick peas, olives and meat. Cook, stirring, for 1-2 minutes. Garnish with mint.