Aromatic Kiwi Lamb Stew

1. Marinate the lamb with a bit of salt and pepper for a few hours or overnight 2. In a pan over high heat, using a bit of olive oil and the fat from the meat , stir fry the lamb until golden brown. Work in batches as necessary. Remove lamb from pot and place on a plate. 3. Reduce heat to medium and add onion to the pan. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add all the aromatic spices and cook until toasted, 1 minute: cinnamon, turmeric, coriander, nutmeg, cardamom, cloves 5. Add the tomatoes and cook for a minute, before adding the broth cube and the water. Adjust flavour with salt and pepper as needed. 4. Integrate the lamb, kiwi, and bring to boil. Then reduce heat cover, and let it simmer, until lamb is tender and liquid is reduced, about 1 hour. 5. Remove from heat, and remove the whole spices if needed: cloves and cardamom. 6. Garnish with any combination of coriander, mint, dill, and almonds. I personally just like the cilantro with a bit of dill. 7. You can serve over white rice or couscous.