Heat oven to Gas 4, 180°C, 250ºF. Trim meat into cubes, removing excess fat and skin.
In an ovenproof dish, sauté lamb in oil until lightly browned. Remove and put garlic, chilli, ginger, onions and pepper into dish. Sauté gently for 6 minutes, then return lamb to dish.
Add the other spices, lemons and water and mix well. Put in oven and cook for 1½ hours.
Remove from oven, add broad beans. Stir through and cook for a further 15 minutes. Serve with couscous.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.