Spiced lamb with sweet potato and olives

2 tbspns of olive oil
2-3 tbspns Spice Bazaar Cajun Blend
1.5 kg boned, cubed lamb
3 cups stock
600 g peeled, cubed sweet potato
3/4 cup kalamata olives
1 lemon, juiced
fresh coriander
cous cous

1. Heat olive oil in an ovenproof pan, and add Spice Bazaar Cajun Blend.
2. Briefly fry and add lamb half at a time. Brown for 2-3 minutes.
3. Add stock and stir for 1 minute.
4. Cover and cook in medium oven or on low heat for 1 hour.
5. Stir in sweet potato and kalamata olives.
6. Cover and simmer slowly for further 30 mins.
7. Stir through the juice of the lemon.
8. Serve over couscous and top with fresh coriander.