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preheat the oven to 160°C.
peel and slice the onions, then fry them in the oil in an ovenproof saucepan for 5 minutes.
spoon the dried spices, salt and pepper into the onions with the peeled and crushed garlic and cook for a minute.
tip the trimmed and diced lamb into the pan and cover with the stock, adding the honey and lemon juice.
hack up the tomatoes and put all of the flesh, seeds and juice in the pan.
bring the mixture to a gentle simmer, cover with a lid and place it into the preheated oven for an hour.
add the apricots and stir the tagine well. Return to the oven for another 30 minutes without the lid.
place the couscous in a bowl with the sultanas, salt, turmeric and throw in some finely sliced spring onions.
pour the boiling water into the couscous, stir then cover the bowl with a lid for 3 minutes.
toast the almonds in a dry pan until golden all over and garnish the tagine with them.
fluff up the couscous with a fork and mix in the olive oil and finely chopped fresh coriander.
serve the tagine with the couscous.

serves 4

• Tagine
• 2 large onions
• shot of olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground cinnamon
• 3 cloves of garlic
• lamb leg or shoulder, boned (1kg)
• lamb or veg stock (200ml)
• 2 tbsp honey
• juice of a small lemon
• 5 or 6 tomatoes
• 2 fistfuls of dried apricots
• fistful of flaked almonds
• 1 tbsp salt and ground black pepper
  
  
• Couscous ingredients
• 2 mugs of couscous
• fistful of sultanas
• 1 tsp salt
• 1 tsp turmeric
• couple of spring onions
• 2 mugs of boiling water
• glug of olive oil
• fistful of fresh coriander
  
  

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Moroccan tagine with couscous