Mix together the nutmeg, turmeric, coriander, cumin, garam masala, cinnamon and plain flour. Place the lamb in a medium sized bowl and add the mixed herbs. Toss together and leave in the fridge to marinate for at least ½ hour.
Place the removable cooking bowl into the multi cooker. Press START/CANCEL button to turn on the multi cooker. Press the MENU button until SAUTE is illuminated. Adjust the time to 20 minutes. Press START/CANCEL button to begin pre-heating. The multi cooker will beep when pre-heating is complete.
Add the vegetable oil to the removable cooking bowl. Allow the oil to heat for 1 minute. Add the lamb and brown all over. Remove the lamb from the removable cooking bowl and set aside.
Add the onion and garlic and sauté for 2 minutes. Add the chopped coriander, parsley and chives. Sauté for 2 minutes. Return the lamb to the removable cooking bowl. Add the beef stock. Close the lid.
Press MENU until SLOW COOK HIGH is illuminated. Adjust the time to 6. Press START/CANCEL to begin. Cook for 6 hours or until the lamb is tender.
The multi cooker will beep when the function is complete and switch to KEEP WARM. Press START/CANCEL to turn off the multi cooker.
Stir in the lemon juice and lemon zest and serve with rice.