Another one of my favorites! This has a real Moroccan feel. The flavours are different but brilliant together. If you have a tagine dish to cook this in that’s your first choice, but if not, a normal pan with a lid is fine.
350g lamb fillet, diced (or get your butcher to cube and debone a small leg of lamb)
1 onion, sliced
1 tbsp vegetable oil
1 tsp ground cinnamon
1 tsp ground turmeric
1 leek, sliced
2 red peppers, deseeded and chopped
150 g ready to eat dried apricots
Grated zest and juice of 1 lemon
450mls lamb stock
2 tbsp fresh parsley, chopped
Sea salt and freshly ground black pepper
– Fry the lamb and onion in the oil to brown the lamb. Add the cinnamon and turmeric and cook for one minute, stirring. Add the leek, pepper, lemon zest and juice and stock. Cover and simmer gently for 1 hour. Add the apricots and simmer for another 30 minutes.
– Stir in the couscous, put the lid back on and cook over a gentle heat for 5 minutes. Stir in the parsley and season with salt and freshly ground black pepper and serve.