To serve: cous cous pomegranate seeds fresh coriander
Mix the lamb shoulder with the flour and fry in a large non stick frying pan in sesame oil until browned.
Add the lamb to a casserole dish.
In the same pan, fry the carrot, celery, onions and peppers - once softened add to the casserole dish.
Add to the casserole dish, smoked paprika, cinnamon, dried apricots, lamb stock, tomato puree, chopped tomatoes and spice shot.
Put a lid on the dish and cook in a preheated oven at 180c fan for 2 hours.
Serve with cous cous, pomegranate and fresh coriander.