1 teaspoon ground cumin
1 teaspoon ground coriander
Quarter teaspoon ground turmeric
2 table spoons seasoned flour
1kg diced leg of lamb
Olive oil
1 onion diced
3 cloves garlic
1 red chilli
6cm fresh ginger
1 dessert spoon treacle
Handful sultanas
Tin copped toms
50g flaked almonds
250g couscous
400g finely diced carrot, parsnip & Turnip
Preheat oven to 180C, Gas mark 4
Fry the meat in batches
Sauté the onion
Add Garlic, chilli, ginger and coriander stalks
Add the lamb
Add the dry ingredients
Add tomatoes and water to cover
Place in oven for 1 hour or until cooked
Toast flaked almonds until golden
Cook couscous
Blanch veg
combine with couscous
Serve , scatter almonds over top.