Pre-heat the oven to 160°C. In a bowl, mix together the flour, cayenne, paprika and turmeric. Add the lamb and cover all surfaces with the seasoned flour.
In a frying pan, heat the oil over a moderate heat and saute the lamb until brown. Remove the lamb from the pan and set aside. Add the garlic, onion and cinnamon and stir for two minutes then add the lamb and rest of the ingredients and saute until hot.
In a casserole pan, transfer all the ingredients and add sufficient lamb stock to cover everything. Season, cover and cook in the oven for two hours, checking after one hour. Serve with the chopped coriander.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.