Slow cooked Moroccan lamb

I'm so pleased with this dish, its absolutely delicious! Inspiration is a cooler, wet autumn day, some lamb shoulder chops crouching in the fridge & the desire for something stewed long and slow.

Serves 4

Ingredients
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
4 dried hot chillies
2 garlic cloves
1 thumb size piece of fresh ginger
1 tsp rosemary paste, or use fresh if you have it
1 tbsp olive oil
2 celery stalks, chopped
1 carrot, chopped
1 onion, chopped
1 cup red wine
1 cup water
1 can tomatoes
10-12 pitted prunes
4-6 shoulder lamb chops

Preheat oven to 160 degrees
In a mortar and pestle, grind fennel, coriander and cumin seeds. Add chillies, garlic, ginger, rosemary, olive oil and bash into a paste. Smother over the lamb chops and set aside.
In a le creuset, sauté onion, celery and carrot for 5 mins then remove from pan and set aside
Add some rice bran or other cooking oil to the pan and brown chops for 30 seconds each side then return vege to the pan. Then add wine, tomatoes, prunes and water. Stir for 2 mins then put the lid on and place in oven for 2 hours lowering the heat after 20 mins to 150 degrees and remove lid after 1.5hrs leaving stew exposed for last 30 mins of cooking. This allows the sauce to thicken. The meat should completely fall off the bone and is to die for!
Serve with rice or couscous, a dollop of natural yoghurt and chopped coriander. Enjoy!