Lamb, Orange & Prune Tagine - Ainsley Harriott

Ingredients

• 900g lamb shoulder, boneless, trimmed and cut into 4cm cubes
• 1 heaped tbsp ras el hanout (or a mix of ground cumin, coriander, paprika)
• salt and freshly ground black pepper
• 2-3 tbsp olive oil
• 1 tbsp butter
• 2 onions, thinly sliced or chopped
• 3 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 cinnamon stick, broken in half
• 2 tbsp runny honey
• 700-750ml light lamb stock, more if needed
• a good pinch of saffron threads, soaked in 2 tbsp warm water
• juice and pared zest of 1 orange
• 200g dried soft prunes
• 2 tbsp chopped fresh coriander, plus extra to serve
• ½ - 1 tsp of orange blossom water (more or less to taste)
• handful of flaked almonds, toasted, to garnish
• extra-virgin olive oil, for drizzling
• 200g couscous
• 250ml boiling chicken stock
• ½ - 1 tsp orange blossom water, or to taste
• 2 tbsp chopped parsley and or/coriander
• 2 tbsp flaked almonds, toasted