North African Slow Cooked Lamb with Couscous

Ingredients

• 2kg whole lamb shoulder, bone-in
• 3 carrots, peeled, cut in half lengthways
• 2 red onions, sliced
• 1 head of garlic, sliced in half
• 1 ½ pomegranate, seeded
• 1 cup mint leaves, to garnish
• Greek yogurt, to serve
• 1 ½ tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp black pepper
• 1 tsp ground turmeric
• 1 tsp cardamom
• 1 tsp sea salt flakes
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• Pinch of saffron threads, ground
• 2 tbsp olive oil
• 250g (1 ¼ cups) Couscous
• 1 ½ cups (357ml) hot chicken stock
• Finely grated rind and juice from 1 lemon
• ½ cup (120g) pitted green Sicilian olives, squashed with the heel of the palm
• ¼ cup jalapeno peppers, chopped