- 1 onion, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp dried thyme
- 2 tbsp vegetable oil
- 2 lb (900g) boneless lamb, such as shoulder, cut into 1in (2.5cm) cubes
- 2 tbsp all purpose flour
- 1½ cups fresh orange juice
- 2 cups chicken stock
- Salt and freshly ground black pepper
- 4 oz (120g) dried apricots
- Mint leaves, to garnish
- 1 cup plus 2 tbsp quick-cooking couscous
- Salt
- Large flameproof casserole
- Put the onion, cumin, coriander, ginger, thyme, and 1 tbsp of the oil in a large, non-metallic bowl. Add the lamb and stir well. Cover and refrigerate for at least 3 hours or overnight.
- When ready to cook, preheat the oven to 325°F (160°C). Put the flour in a small bowl and slowly whisk in the orange juice until smooth, then set aside.
- Heat the remaining oil in a large, flameproof casserole over a high heat. Add the spiced lamb and cook, stirring frequently, for about 5 minutes, or until browned.
- Stir the orange juice mixture into the casserole with the stock. Season with salt and pepper. Bring to a boil, stirring often. Cover and bake for 1 hour.
- Remove the casserole from the oven. Stir in the apricots. Return to the oven and bake for 20 minutes more, or until the lamb is tender.
- Meanwhile, prepare the couscous. Mix the couscous with salt to taste in a large heatproof bowl and add boiling water to cover by 1in (2.5cm). Cover with a folded kitchen towel and let stand for 10 minutes, or until the couscous is tender. Fluff with a fork and keep warm. When the lamb is tender, taste and adjust the seasoning. Sprinkle with mint leaves and serve with the hot couscous.