In a large snap lock bag or glass container combine cumin, coriander, cinnamon, garlic and sugar. Add lamb, season and rub well to coat. Set aside for 15 minutes to marinate.
Spray a large casserole dish or heavy based saucepan with oil and heat over medium-high heat. Cook lamb, in batches, for 3-4 minutes or until browned all over. Set cooked lamb aside on a plate while completing browning process. Return cooked lamb to dish, add coconut water (or stock) and lime juice. Set over high heat, stir well and bring to the boil. Reduce heat to low and cook, covered, for 1 hour. Remove lid, and simmer, uncovered, for a further 35-40 minutes. Add eggplant and carrot for last 25 minutes and add green beans for last 5 minutes of cooking time. Remove from heat and stir through spinach. Season.
Serve lamb with jasmine rice, coriander, yoghurt and lime wedges. Sprinkle with lime zest and almonds.
Diced lamb neck, leg or rump would also work well in this recipe.
To save time, ask your butcher to dice the shoulder for you into 5cm pieces.
Swap spices for a Cajun, Moroccan, Middle Eastern or Tuscan spice mix.