Fruity winter lamb stew

In a non-stick frying pan, brown the lamb in two batches in a little olive oil. At the end of the second batch, add the ground spices and toss well. Transfer to a lidded casserole dish and add a little cold water to the frying pan to deglaze, i.e. remove any residue and spices to add to the casserole. Add a touch more olive oil and cook the onions until tender before adding the garlic. Fry for a minute, then add to the meat. Add the fruit and 600ml (1pt) water to the meat. Bring to the boil, then simmer gently, covered, until tender for around 1 hr 30 mins. Meanwhile, cook the lentils in the stock. Once tender, stir through the pomegranate molasses (or balsamic vinegar) and a little olive oil. Just before serving, stir some fresh thyme through the casserole and serve with the lentils.