I'm feeling very pleased with myself, I managed to create a lamb dish that I not only liked but LOVED yesterday for myself and my family. It was basically a tagine with prunes and lots of lovely spices. Note this contains tinned tomatos and yellow peppers, so may not be paleo depending on your stance, but you could easily leave out the tomatos and add extra coconut milk and just omit the pepper.

Photos and more info on the recipe can be found on my blog:
http://foodfloraandfelines.blogspot.com/2010/06/moroccan-lamb-tagine.html

Ingredients;
2 lbs stewing lamb
1 diced white onion
Assortment of veg (I used courgette, mushrooms, chard and yellow pepper)
1 tin coconut milk
2 tins tomatos
2 big cloves of garlic
Orange blossom water (optional)
Honey (optional)
Dried prunes or apricots
Coconut oil or other for frying
Dried spices: ginger, garam masala, coriander, cumin, turmeric, cayenne pepper, cinnamon
Dried pomegranate seeds- also called anardana (optional but add tartness)
Fresh coriander and/or parsley to garnish (optional)
Fresh pomegranate seeds to garnish (optional)


* Heat a good dash of oil in a large skillet and add the onion and lamb, saute for a few minutes on a high heat until the lamb is well browned.

* Add the spices: 2-3 tbs of garam masala (all spoon measurements are level)
2 tsp ground coriander
1 tsp ground cumin
2 tbs turmeric
1/4 - 1/2 tsp cayenne depending on how hot you like it
1 tsp ground ginger
2 tsp ground cinnamon

* Saute for another minute to toast the spices and add the 2 tins of tomatos and chopped garlic, bring to the boil, turn the heat down, cover and simmer for an hour or so.

* Then add the vegetables, a few handfuls of dried prunes or apricots (depending on how much sweetness you like), coconut milk, 2-3 tbs dried pomegranate seeds, 1-2 tbs orange blossom water and 1-2 tbs honey.

* Bring back to the boil, reduce heat, cover and simmer for another 1/2 hour.

* Just before serving, stir in chopped coriander and/or parsley and garnish with fresh pomegranate seeds.