Step 1

Heat oil in a casserole over high heat, then add lamb, in batches, and cook, turning occasionally, until golden brown all over (3-5 minutes). Transfer to a plate with a slotted spoon.

Step 2

Add onion to casserole and cook over medium heat, stirring occasionally, until starting to turn golden (6-8 minutes). Add spices and garlic, and stir until fragrant (1 minute).

Step 3

Return lamb to casserole with remaining ingredients, except prunes, and 400ml water, or enough to just cover. Bring to a simmer over low-medium heat, then reduce heat to low and simmer, stirring occasionally, and adding prunes in the last 30 minutes of cooking, until lamb is tender (1½-2 hours).

Step 4

Remove lamb and prunes from casserole and set aside in a bowl. Increase heat to medium and reduce cooking liquid to a thin sauce (15-20 minutes).

Step 5

Return lamb and prunes to the sauce and serve topped with coriander, pomegranate, almonds and yoghurt.