Lamb Tagine

Method

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1. 1
   Combine 1tsp oil, spices and lamb. Marinade overnight.
2. 2
   Add the meat and garlic and cook for a further 2-3 minutes. Add flour to soak up the juices.
3. 3
   Add the tomatoes, honey and some of the stock and cover and cook for 1½ to 2 hours, adding more stock as and when necessary.
4. 4
   Add the apricots for the last 5 minutes.
5. 5
   Remove from the heat, scatter over the coriander and slivered almond.
6. 6
   Add 1 pt of boiling water to the cous cous, cover and stand for 5 minutes. Add a pinch of mint, parsley and coriander and server.