Heat oil in a large flameproof and ovenproof casserole dish and sear lamb shoulder on each side. Transfer to a plate and set aside

Reduce heat to medium-low. Add onion, garlic, spice mix and cinnamon and cook for 1-2 minutes. Add fruit chutney, dates and stock. Season with salt and pepper and mix well. Return lamb shoulder to pan and bring to a simmer, spooning sauce over the top of the lamb

Cover and cook in a low oven 150°C (fan-forced) for 3 hours

To serve, combine couscous, rice, almonds and coriander and spoon onto a serving platter

Remove lamb from sauce and place onto a serving plate. Cover and keep warm. Return sauce to stove top and simmer uncovered until reduced and thickened. Season to taste. Drizzle over lamb. Garnish with more almonds and coriander