Spiced Lamb With Apricot and Almond Couscous

Pat dry the lamb cubes with paper towels to ensure even browning.
Heat 2 tbsp olive oil in the oven over medium-high heat.
Brown the lamb in batches, ensuring all sides are seared (about 3-4 minutes per batch). Remove and set aside.

In the same pot from which the seared lamb was removed, add the chopped onion and sauté for 5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add all the ground spices (cumin, coriander, paprika, cinnamon, turmeric, and cayenne if using). Toast for 30 seconds to release their aroma.

Return the lamb to the pot with the vegetables and pour in the stock and honey. Season with salt and black pepper.
Bring to a simmer, then cover and reduce the heat to low. Cook for 1.5 to 2 hours until the lamb is fork-tender.

Place couscous in a large heatproof bowl and add salt.
Pour 1.5 cups of boiling water over the couscous, cover with a lid or plate and let sit for 10 minutes.
Fluff the couscous with a fork, then stir in chopped apricots, toasted almonds, olive oil, parsley and lemon zest.

Divide the couscous among plates and top with the spiced lamb.
Drizzle with any remaining cooking juices and garnish with extra cilantro or parsley.

Fridge: Store in an airtight container for up to 3 days.
Freezer: Lamb freezes well for up to 2 months (reheat gently with a splash of water).
Reheat: Warm in a covered pan over low heat or microwave until heated through.

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