Step 1

Process onion, lemon, garlic, spice mix and ginger in a food processor with just enough of the stock to make a thick paste.

Step 2

Heat oil in a large non-stick frypan over medium heat. Season lamb and sear for 2-3 minutes each side. Remove. Add paste and remaining stock to pan, bring to a boil, then simmer for 6-8 minutes to reduce. Return lamb to pan with honey and cook for 5 minutes. Add olives to warm. Mix in the coriander. Serve on couscous or rice.