Add half the spices and the Royco beef Cube to a bowl along with the argan oil and mix together.
Add the lamb and toss around in the spice mixture, making sure the lamb is coated in the spices. Cover and leave to marinade for a few hours or overnight.
Preheat the oven to 160C/140C fan/gas 3. Heat a large heavy-bottomed casserole dish and brown the meat all over in batches, putting to one side as you go.
Add the onions, remaining spices and sugar.
Gently over a low heat for 5 minutes.
Add the meat back to the casserole dish along with the prunes, apricots, chickpeas, passata and stock.
Place in the preheated oven for 3 hours.
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