Combine all the marinade ingredients in a plastic bag.

Add the lamb and mix well.

Remove the air and seal the bag with a twist tie. Refrigerate for 3 hours.

While the meat is marinating, prepare the dried fruit. Place the apricots and raisins in a bowl. Add the sherry and stand for 3 hours.

Place the lamb and marinade in a casserole dish. Add the dried fruit and any remaining sherry.

Place the sauce mix and stock powder in a bowl. Add the boiling water and whisk until smooth.

Pour over the meat mixture and stir thoroughly. Cover the casserole.

Cook in a preheated oven, 170 C for 11/4-11/2 hours or until the lamb is tender. Serve with rice.