Serves: 4-6Mishmish is the Arabic word for apricot. Combinations of fruit and meat are popular in Middle Eastern cookery - dried fruit is more common, but here I've used a mixture of fresh and dried apricots for a lighter dish.

For the best flavour, you’ll need to begin this recipe the day before to allow time to marinate the lamb.

For the marinade
1&1⁄2 teaspoons ground coriander
1&1⁄2 teaspoons ground cumin
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄2 cup olive oil
900g trimmed diced lamb

Combine the spices and oil then add the lamb and toss to coat. Cover and refrigerate for at least 6 hours or overnight if possible.

To cook & serve
1⁄4 teaspoon saffron threads
1⁄2 cup dried apricots, thinly sliced
1 tablespoon olive oil
2 onions, diced
4-6 apricots, stoned, cubed 2cm
2 tablespoons honey
1⁄2 teaspoon cardamom seeds, crushed (from 2-3 cardamom pods)
juice of 1 lemon
200ml chicken stock
1⁄3 cup thinly sliced coriander leaves

Place the saffron threads and dried apricots in a bowl. Pour in 200ml hot water to just cover then set aside.

Heat the oil in a heavy-based saucepan then add the onions. Fry for 5 minutes or until softened then increase the heat and brown the marinated lamb in batches, seasoning well with salt and freshly ground black pepper as you go.

Return all the lamb to the saucepan then scatter with the fresh apricots, honey and cardamom. Add the lemon juice and the dried apricot and saffron mixture then adjust the heat so the mixture is just simmering. Cover then cook for 30 minutes, adding the stock if the lamb is becoming dry. Uncover and cook for a further 10 minutes or until the lamb is cooked through and tender. Use a slotted spoon to remove the lamb and apricots to a serving dish then increase the heat and boil until the liquid has reduced by half.

Pour the sauce over the lamb then sprinkle with coriander. Serve with pistachio and lemon couscous.

Pistachio & lemon couscous
250g couscous
25g butter
50ml olive oil
2 lemons, zest of 1, juice of both
50g toasted chopped pistachios

Place the couscous in a heatproof bowl and cover with boiling water. Quickly cover with cling film and set aside for 5 minutes. Use a fork to fluff the couscous then add the butter and oil and mix through. Stir through the lemon zest, juice and pistachios. Season with salt and freshly ground black pepper then serve.

Wine - A Hawke’s Bay cabernet sauvignon – go for a recent vintage.