In a large shallow baking dish, mix the lamb with the cayenne pepper. Stir the ginger into the yogurt and pour over the meat. Turn the pieces of meat a few times in this sauce to the other side until everything is well coated together. Cover and marinate for an hour at room temperature or possibly several hours in the refrigerator.
Heat olive oil in a large, heavy roasting pan over high heat.
Stir in spices and saute until sizzling, one minute. Add the lamb and marinade and stir well. Bring to a boil, season with salt, cover and turn down the heat. Simmer uncovered on low heat for an hour. Then carefully add water, cover again and simmer on low heat for another 15 min. Remove the lid and simmer uncovered for another 15 minutes. Stir in apricots and nectarines and simmer, stirring gently, for 5 to 6 min until fruit is just tender. Sprinkle with coriander greens and serve with long grain rice.
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Tip: Always use aromatic spices to refine your dishes!
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