1. Put paprika, turmeric and ginger in a bowl. Mix well.

2. Tip spices over lamb and mix well until evenly coated.

3. Put 15ml of oil in a pan and put on a high heat until the oil is very hot. Add a quarter of the lamb and brown on all sides. Remove with a slotted spoon and set aside. Brown the remaining lamb in batches adding 15ml of oil each time.

4. When all meat is brown, turn heat to low and add remaining oil.

5. Add onions and garlic. Cook until soft but not brown.

6. Return lamb to pan and stir in water, Major Lamb Stock Base Paste, Major Moroccan Mari Base, chopped tomatoes, tomato juice and cinnamon stick. Stir well.

7. Bring to the boil and season with pepper.

8. Place in a casserole dish. Cook in a pre-heated oven 170°C, gas mark 3 for 1.5 hours.

9. Remove from oven and stir in apricots, prunes, honey and 10g of the coriander.

10. Return to the oven and cook for a further 30 minutes or until lamb is tender.

11. Use remaining coriander and pomegranate jewels to garnish.