Cinnamon-Scented Lamb

I love the sweet-sour nature of this dish. It combines dried fruit and spices with meat, which is typical of Middle Eastern cooking. It is important to braise this dish with a firm-fitting lid as it doesn’t have a lot of stock in it and would easily simmer dry if left uncovered. We have used this recipe on Qantas for quite some time; its flavours just get better with age, which makes it a perfect airline dish. This is also one of those braises that works well as a shared meal; just add a fi