Step 1

Preheat the oven to 150°C.

Step 2

Heat 1/3 cup (80ml) oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned. Transfer lamb to a plate and set aside. Discard any remaining oil.

Step 3

Return casserole to medium-high heat and add remaining 1/3 cup (80ml) oil. Add leek, onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add harissa, cinnamon, star anise, saffron and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine, and bring to the boil.

Step 4

Cook, scraping bottom of casserole with a wooden spoon, for 2-3 minutes or until wine mixture is reduced by half. Stir through apricot, date, chickpeas, tomatoes and stock, and bring to the boil.

Step 5

Return lamb to casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until the meat begins to flake away from the bone.

Step 6

Increase oven temperature to 200°C and cook, uncovered, for 30-40 minutes or until sauce has reduced and thickened.

Step 7

Meanwhile, using the heel of your hand, squash olives and discard pits.

Step 8

Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.