• 600g lean lamb leg meat, trimmed and cut into 3cm chunks
• 2 garlic cloves , finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp hot chilli powder
• 1 cinnamon stick
• 12 no-soak apricots , quartered
• 2 tbsp clear honey
• 1 x 400g tin chickpeas , drained
• 1 x 400g tin chopped tomatoes
• 125g couscous
• finely grated zest ½ unwaxe demon
• small handful fresh coriander , roughly chopped

Heat the oven to 190C/fan 170C/gas 5. Put the first 10 ingredients in a casserole. Season, add the tomatoes and 400ml water.

Bring to the boil, cover and cook for in the oven for 11/2 hours until the lamb is tender. Turn the oven up to 220C/fan 200C/gas 7.

Put the couscous in a bowl, stir in the zest and 150ml boiling water.

Stand for 2 minutes, fork through, then stir in the coriander. Spoon over the lamb and cook uncovered for 15 minutes, until browned.

by Pak101.com (few years ago!) / 854 views