Brown lamb pieces in hot olive oil in a large oven proof pot.

Add ground cumin, ground coriander and crushed garlic.

Add vegetables to meat.

Add stock cube, chopped preserved lemons, coriander stalks (chopped) and 2 cups water.

Season to taste.

Cook in the oven at 180 degrees for an hour (or until meat is tender and vegetables are cooked).

Serve with rice or flat breads.