1. Heat oil in saucepan, add meat and cook until well browned all over.
2. Add onion, garlic, cinnamon, ginger, dissolved Maggi Chicken Stock and orange juice.
3. Simmer, covered for 1 hour or until meat is tender. Remove meat and keep warm.
4. Strain juices from saucepan into another clean saucepan.
5. Simmer, uncovered for 10 mins. or until juice is reduced to 1 cup.
6. Add blended cornflour and water, then stir over heat until sauce boils and thickens slightly.
7. Pour sauce over lamb with caramelized apples.
8. Sprinkle with coriander leaves.

For Caramelised Apples:

1. Melt butter in a fying pan, add apples white stirring and cook until browned.
2. Add sugar, stirring gently over a low heat for about 5 mins. or until apple mixture starts to caramelize. Stir in almonds.