Step 1

Preheat oven to 160°C.

Step 2

Heat 1 tablespoon of the olive oil in a large, heavy-based ovenproof saucepan or flameproof casserole dish with a lid over medium-low heat. Add the onions and cook for 5-8 minutes or until soft. Add the garlic and cook for a further minute. Remove t from the pan/dish and set aside.

Step 3

Combine the flour, cumin seeds, turmeric and paprika in a medium bowl. Add the lamb and toss to coat it in the flour mixture.

Step 4

Add 1/2 the remaining oil to the pan/dish and heat over medium-high heat. Add 1/2 the lamb and cook for 2-3 minutes or until browned. Remove from the pan/dish and set aside. Repeat with the remaining oil and lamb.

Step 5

Add about 1/2 the stock to the pan/dish and bring to the boil over medium-high heat. Cook for 1 minute, scraping the base of the pan/dish with a wooden spoon, to dislodge any residue left on the base.

Step 6

Return the onions and lamb to the pan/dish and add the remaining stock and the cinnamon sticks. Bring to the boil over high heat. Cover and cook in preheated oven for 1 hour.

Step 7

Peel the sweet potato and cut into 2cm pieces. Add the sweet potato and the olives to the lamb and cook for a further 30 minutes or until the lamb and sweet potato are tender.

Step 8

Meanwhile, use a vegetable peeler to remove the rind from the lemon. Remove the white pith and cut the find into thin strips. Juice the fruit.

Step 9

Remove the pan/dish from the oven and use a large metal spoon to skim any excess fat from the surface of the casserole. Season with salt and pepper and stir in the lemon rind, 1 tablespoon of lemon juice, the brown sugar and coriander.

Step 10

Taste and add a little more sugar or lemon juice if necessary. Serve spooned over the couscous in bowls.