2 large Carrots, quartered lengthways and cut into chunks
2 cloves Garlic, finely chopped
2 tbsp Ras-el-hanout spice mix (green cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper). This is available in larger supermarkets, or just use a mix of the spices themselves
400g Canned chopped tomato
400g Canned Roasted Red Pepper
200g Dried apricot
100g Sultanas
600ml Lamb Stock (Chicken stock as a replacement if you do not have)
2. Heat the oil in a casserole and brown the lamb on all sides.
3. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden.
4. Add the garlic and cook for 1 min more.
5. Stir in the spices and tomatoes, and season.
6. Tip the lamb back in with the roast peppers, sultanas and apricots.
7. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr. If the lamb is still a little tough, give it 20 mins more until tender.
8. Place the cous cous, butter and water in a glass bowl and mix. Cover with cling film and allow to stand. Mix with a fork after 10 minutes and microwave until dry & fluffy
9. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous.
