Garnish-
Sliced almonds
More coriander

Couscous-
2 cups of couscous
2 cups of chicken or beef stock
1 tablespoon olive oil
1 naval orange, sliced into segments
Half a red onion, finely sliced
Coriander leaves
Greek yogurt to serve

Begin by cutting your lamb into large chunks and coating well in 4 tablespoons of the spice. It’s best left to marinate over night, but even 20 minutes will do.

Put a large pot or slow cooker on medium-high heat and brown your spiced lamb in a few tablespoons of olive oil for 3-5 minutes. Remove from the pot and add your onion to the hot pan with the extra spoon of spice. Cook for a few minutes before adding the garlic, stirring for another minute. Return your lamb to the pot and stir to combine.

Pour in your tins of tomatoes and stock, followed by the fresh herbs and season well. Turn the element or slow cooker to low and leave to cook for 3+ hours. Add your chopped apricots to the pot 30 minutes before serving.

To make your couscous, simply heat stock in a small pot until bubbling then remove from the heat. Pour your couscous in with a dash of olive oil and leaving the lid on, let sit for 10 minutes until the liquid is absorbed. Fluff your couscous up with a fork and stir through your orange, red onion and coriander. Season or add a dash of spice or oil and serve alongside some good Greek yogurt.

Serve your delicious stew in bowls sprinkled with sliced almonds and leftover coriander.

Amber