Middle Eastern Lamb Casserole Baked Under Vine-Leaves - cooking recipe

Ingredients

2 teaspoons sweet paprika
1 teaspoon ground ginger
1 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon pepper
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon salt
1 kg boneless leg of lamb, trimmed of excess fat and cut into 2 cm cubes
1 orange, juice of
2 cups chicken stock
90 g apricots, chopped
90 g prunes, chopped
20 large grape leaves, fresh or preserved

Preparation

Combine spices, lemon juice, oil and salt to form a smooth paste.
Place lamb in a ceramic or glass dish, add paste and combine well.
Cover and refrigerate for at least 4 hours.
Transfer lamb to a heavy-based casserole, add orange juice and stock.
Combine well, cover with a tight fitting lid, then cook stirring occasionally, at 180c for 1 hour.
Stir through apricots and prunes, return to the oven and cook for another 30 minutes or until lamb is tender.
Place vine leaves over lamb in overlapping layers, then replace lid and cook for another 30 minutes.
I would serve this over cous cous with a Moroccan-style salad on the side.