combine spices in a large bowl with the oil, lemon rind and half the lemon juice and stir to form a paste. add lamb and stir until well-coated in paste. cover and refrigerate for 3 hours if time permits.
preheat oven to 180°c/160°c fan forced. put lamb mixture into a casserole dish with a lid or a tagine. add combined water and MAGGI lamb casserole recipe base, apricots, sultanas and remaining lemon juice. stir into the meat; mix until well-combined.
cover and bake for 1 hour or until lamb is tender.
stir through spinach leaves. serve immediately with a dollop of thick natural yoghurt and couscous on the side if desired.
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