Peel onion and chop in half. Finely slice one half into half-moons and dice the other half.
Heat oil in a large sauté pan over a medium-high heat and gently cook the onions until they begin to soften, about five minutes.
Add the diced lamb and brown on all sides.
Meanwhile, toast your coriander and cumin seeds until the cumin starts to pop. Grind in a mortar and pestle.
Add the toasted, ground spices to the sauté pan along with the paprika and cinnamon. Stir until well combined, allowing the spices to coat the meat and release their fragrance.
Add the tin of tomatoes, tomato purée, saffron threads and the lamb stock.
Bring to the boil and then reduce heat to medium low, pop the lid on the pan and leave to simmer, stirring occasionally, for 30 minutes.
Meanwhile, remove the broad beans from their pods. Cook them for four minutes in boiling water and then drain and plunge them into a waiting bowl of cold water. The bright green beans can then be removed from their skins.
Add the sultanas and broad beans to the sauté pan and cook for a further 10-15 minutes, until the lamb is tender.
Serve with couscous and plenty of fresh coriander leaves.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.