Arrange the cubed lamb in a large dish. Combine onion, garlic, red pepper, ginger, cumin, ground coriander, fresh coriander, salt and pepper; pour over the lamb. Cover and marinate overnight in the fridge.
Preheat oven to 180 C / Gas 4. Remove the lamb from the marinade and place in
Heat oil in a large casserole pot; add the lamb and cook until browned. Add the marinated vegetables and cook and stir until soft. Add the potatoes, pour over the stock and bring to the boil.
Bake uncovered in preheated oven for about 1 hour.
Remove the stew from the oven and return to the hob, skim off any fat. Stir in the cornflour mixed with a little water. Add the olives, bring to the boil and cook for 2 minutes.
Before serving, adjust the seasoning if needed, sprinkle with fresh coriander and garnish with lemon or lime wedges.