Spiced Lamb with Basmati and Beans

• 2 teaspoons olive oil
• 600g lamb leg steaks, cubed
• 1 tablespoon flour
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 3 cups water
• 1 teaspoon VEGEMITE
• 1 cinnamon stick
• 8 fresh dates, halved
• 1/2 cup dried apricots
• 1/2 cup fresh coriander leaves
• basmati rice, to serve
• steamed green beans, to serve
• flaked almonds, lightly toasted

1. Heat oil in a large heavy based saucepan over medium heat.
2. Add lamb in batches and cook until golden.
3. Return lamb to the saucepan with the flour and spices, cook for 2-3 minutes.
4. Add water, Vegemite* and cinnamon.
5. Bring to the boil, then reduce heat and simmer, partially covered, for 1 hour.
6. Add dates and apricots to the lamb, simmer a further 20 minutes.
7. Stir through coriander.
8. Serve lamb with basmati rice and steamed green beans topped with lightly toasted almonds.

olive oil, flour, ground cumin, ground coriander, ground ginger, water, vegemite, cinnamon, dates, apricots, fresh coriander leaves, basmati rice, green beans, flaked almonds

Taken from www.kraftrecipes.com/recipes/spiced-lamb-basmati-beans-104107.aspx (may not work)