ASDA part of the Wal-Mart family

• 1tbsp plain flour
• 1tsp ground ginger
• 1tsp ground coriander
• 1tsp ground cinnamon
• A good pinch of saffron strands
• 3tbsp olive oil
• 700g lean lamb, cut into bite-size pieces
• 4 shallots, chopped
• 1 clove garlic, chopped
• 1tbsp sun-dried tomato paste
• 300ml hot stock, made from stock cube
• Grated zest and juice half lemon
• 100g Asda pitted dates
• 1tbsp Asda clear honey
• Couscous, to serve

1 Preheat oven to 160C/140C Fan/Gas 3. Combine the flour, ginger, coriander and cinnamon. Put the saffron in a bowl with 2 tablespoons hot water. Set aside.

2 Heat 2 tablespoons oil in a pan, add a third of the lamb and cook until brown. Transfer to a casserole dish, leaving the fat in the pan. Repeat with rest of meat. Sprinkle on the flour/spice mix and toss. Put in the oven, uncovered, while you cook the shallots.

3 Add the shallots to the pan with the rest of the oil and cook until soft and golden. Add the garlic and cook for one minute. Add to the casserole dish with the saffron, tomato paste and stock. Cover and cook in the oven for one and a half hours.

4 Stir in the lemon zest and juice, dates and honey. Cover and cook in the oven for another 30 minutes. Serve with couscous, garnished with a sprig of parsley.