Moroccan lamb with pomegranate couscous | Rainbow Cooking

Ingredients

• 800 gram to 1 kg lamb (shoulder or chops), cut into smallish pieces
• 1 tin of canned tomatoes
• 2 to 4 garlic cloves, roughly chopped
• 1 onion, roughly chopped
• 1½ teaspoon ground ginger
• 1½ teaspoon ground cinnamon
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper
• 1 tablespoon honey
• 1 pomegranate
• 1½ cup couscous
• 1½ cup boiling water
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 fresh mint leaves