Moroccan Lamb Tagine - Dike & Son

Ingredients

• 800g stewing lamb (shoulder or neck), diced into 3cm chunks
• OR veggie version - 1 large aubergine and a punnet of button mushrooms
• Olive or rapeseed oil
• 1 large onion, chopped
• 2 cloves of garlic, peeled and crushed
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp coriander
• 1/4 tsp cayenne pepper
• 1 can chopped tomatoes (400g)
• 1 can of chickpeas, drained (400g)
• 500ml stock (lamb, vegetable or chicken)
• Sea salt and black pepper
• 75 g dried apricots, chopped
• Handful of flaked almonds
• 1 bunch of fresh coriander
• 1 x packet of couscous