Lamb tagine with chickpeas and apricots

2. Fry the onion until soft (about 5 minutes) then add the garlic, cinnamon, cumin, turmeric and black pepper and fry another minute or so.

3. Add the tomatoes and stock, bring to the boil, and then return the lamb to the casserole. Season with salt, cover and simmer for 1 hour.

4. After an hour, add the chickpeas and apricots and continue to simmer gently for another hour until the meat is tender. Add a little water if the liquid has reduced ? you want plenty of rich sauce.

5. Before serving, pour the hot stock over the couscous and leave to absorb. Fluff up with a fork, season with salt and pepper and stir through the chopped coriander. Serve with the stew spooned over the couscous.