Method

Road to Morocco

Cube and marinate lamb in half a jar of Charmaine Solomon's Moroccan Spice Blend for an hour or however long time permits. 

Heat olive oil in a heavy pan, brown lamb, then add water.  

Cover and simmer until tender.  

Add apricot halves, pitted prunes and  honey.  

Stir, cover and simmer an additional 10 minutes or until fruits are soft.

Serve with cous cous.