Instructions: 1 Trim the lamb of any excess fat and cut into 4cm/11/2" cubes. Peel and finely chop the onions, and ginger. Grate the rind from the orange, squeeze the juice from one half, and peel and crush the garlic

2 Heat the olive oil in a large flameproof casserole. Add about a quarter of the lamb and brown well on all sides. Remove with a slotted spoon, and brown the remaining lamb in batches.

3 Add the onions to the pan with a little more oil if necessary and brown lightly. Stir in the root ginger, cumin and flour and cook for 1-2 minutes, stirring occasionally. Pour in the stock. Stir in the ground almonds, garlic, grated orange rind and juice.

4 Replace the meat, season lightly and bring to a simmer. Cover tightly and cook at 170c/325f/Gas 3 for about 11/2 hrs or until lamb is very tender.

5 Take the casserole out of the oven and stir in the cream. Reheat gently on the hob without boiling. Adjust the seasoning. Toast the flaked almonds and sprinkle over the casserole, then sprinkle with parsley.

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