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Heat oil in a saucepan over medium heat. Season diced lamb shoulder with salt and pepper. Working in 2 batches, cook lamb for 5 minutes or until browned.Remove from pan and set aside, then add onion and capsicums to pan. Cook, stirring, for 4 minutes or until softened. Add ground turmeric, ginger, cumin and sweet paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste and and cook, stirring, for 1 minute. Return lamb to pan.Add raisins, chopped tomatoes, chicken stock and chickpeas. Bring to a simmer, then cover and cook for 2 hours or until lamb is very tender. Season to taste with salt, pepper and lemon juice. Scatter over coriander sprigs and serve with couscous.Photography Chris Chen.As seen in Feast magazine, October 2013, Issue 25. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .