Instructions

1. In a large frying pan, cook the lamb in batches in olive oil, season well and set aside.
2. In another large heavy-based saucepan (or even use two) sweat the onions in some olive oil until soft. Add the five-spice powder, ginger, garlic and harissa to the onions and mix well. Cook out for another few minutes.
3. When the lamb is all done, add to the saucepan, mix well and deglaze the frying pan with some of the stock and pour it into the saucepan. Add the tinned tomatoes and bay leaves along with the rest of the stock. Mix well and bring up to the boil, then simmer for about 1.5 hours.
4. Keep the lid on at first but remove it after about an hour so it can reduce and thicken up. Stir occasionally and then add the prunes, soy sauce and maple syrup. Cook for another 20 minutes and then cool slightly and taste. Adjust the seasoning as necessary.