Halve the onions and slice into 1cm strips. Add the oil to a pan over medium heat, then add the onions and fry until softened. Add the minced garlic and the 1 tbsp spice mix and fry until the aroma comes.

Cut the peppers into 1cm strips and add to the pan along with the tomatoes. Once heated through, add the white wine and bring to simmer. Simmer for 15 mins and put aside.

Cut the lamb into 3cm cubes and mix with 1 tbsp of the spice mix. Take a large non stick plan with a heavy base and add 1tbsp oil over a high heat. Once the pan is hot, start sealing the lamb in batches. Once the lamb is all sealed place in a pressure cooker. Add the water to the pan, stir and add to the pressure cooker so that the lamb is just covered. Cook for 45 minutes

Once the lamb is cooked, separate the lamb from the stock and reduce the stock in a pan over high heat and half the volume.

Add the lamb to the sauce and bring to a simmer, adding stock and seasoning as required to get the correct consistency and balance. Add roughly chopped coriander to serve.

Serve with couscous, rice or bread as preferred.