Slow-cooked Spicy Lamb

Ingredients

• sunflower oil
• 1kg (2¼lb) leg of lamb, cut into 3–4cm (1½in) cubes
• 1 large onion, peeled and roughly sliced
• 2 garlic cloves, peeled and chopped
• 1 tsp baharat spice mix (see ingredients below)
• ½ tsp ground cumin
• 1 tbsp plain flour
• 400ml (14 fl. oz) lamb or vegetable stock
• 3 tbsp tomato purée
• 2 tbsp cumin seeds
• fresh coriander, chopped
• 6 tbsp black peppercorns
• 2 tbsp each coriander seeds, cassia bark, cloves and cumin seeds
• 2 tsp cardamom seeds, from crushed pods
• 4 whole nutmegs
• 40g (1½ oz) paprika