1.25kg stewing lamb, cut into big chunks

4 tbs olive oil

2 onions, finely chopped

good pinch saffron strands

large knob of root ginger, peeled and grated

6 garlic cloves, chopped

4 tomatoes, fresh or canned, cut into 6

2 tsp cumin seeds

1 tsp coriander seeds

1 cinnamon stick

250g pack ready to eat apricots

handful chopped parsley to serve

clear honey to serve

Season the lamb well. Heat 2 tbs olive oil in a large casserole. Brown the meat all over, then remove and set aside. You'll need to do this in several batches. Add another 2 tbp oil to the pan, then fry the onions, saffron and ginger over a medium heat until the onions are soft and golden. Tip in the garlic, tomatoes and spices, then cook for another min until fragrant., 

Tip in browned lamb, then just cover with cold water (about 600ml). Put the lid on, bring to the boil slowly and simmer gently for 1 hr. Add the apricots, then simmer uncovered for another 30 mins until the meat is tender and the sauce has thickened slightly. Season to taste, then scatter over the parsley and finish with a little honey trickled on top. Serve with tomato, mint and pine nut couscous. 

Tomato, mint and pine nut couscous

Put 500g couscous in a large bowl and cover with 600ml hot chicken or vegetable stock. Cover with cling film, then set aside for about 10 mins or until all of the stock as been absorbed. Meanwhile drain and roughly chop 100g drained sunblush or sundried tomatoes in oil. Fluff up the couscous with a fork, season to taste, then stir in the tomatoes and a couple handfuls toasted pine nuts. When ready to serve, stir through plenty of freshly chopped mint leaves.