Place the cubed lamb in a large bowl and season well with salt and pepper, tossing to coat evenly. Heat the olive oil in a large frying pan over a medium-high heat. Working in batches to prevent overcrowding, brown the lamb well on all sides, for approx. 5 minutes. Remove from the pan and transfer to a slow-cooker.

Add the onions to the pan and cook until just brown, approx. 5 to 7 minutes. Add the spices, garlic and saffron. Mix well and cook until fragrant, approx. 1 minute. Add the wine and deglaze the pan, scraping the bottom with a wooden spoon. Bring to the boil and reduce volume by half. Stir in the honey and tomato paste. Add the stock and return to the boil.

Add the onion mixture to the slow-cooker. Cover and cook on high for 4 hours, or low for 8 hours, until the lamb is very tender. Add the prunes and preserved lemon, mixing well to combine and ensuring the prunes are submerged below the liquid. Cook for a further 10 minutes. Check for seasoning.

Serve sprinkled liberally with toasted sesame seeds and coriander leaves. Delicious with fluffy couscous, steamed broccolini and a glass of Yellow Label Shiraz.