Fry some diced lamb in butter and oil. Once it's browned and the liquid released, add a finely chopped onion and four crushed cloves of garlic, a teaspoon of coarse mustard, a little chili powder, and a little ginger powder. Cook in the lamb's juices until it starts to go dry, then add veg stock, just enough to cover the lamb, and some chopped dried apricot, and reduce to gloop. Add a dash of calvados and reduce again.
Because the lamb is chopped up small and cooked for quite a long time, you can use the cheapest cuts.
Serve with rice and peas.