HEAT oil in a large heavy based saucepan over medium heat. Add lamb in batches and cook until golden. Return lamb to the saucepan with the flour and spices, cook for 2-3 minutes. Add water, Vegemite* and cinnamon. Bring to the boil, then reduce heat and simmer, partially covered, for 1 hour.

ADD dates and apricots to the lamb, simmer a further 20 minutes. Stir through coriander.

SERVE lamb with basmati rice and steamed green beans topped with lightly toasted almonds.