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1
Put the onion, cumin, coriander, ginger, thyme, and 1 tbsp of the oil in a large, non-metallic bowl.
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2
Add the lamb and stir well.
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3
Cover and refrigerate for at least 3 hours or overnight.
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4
When ready to cook, preheat the oven to 325F (160C).
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5
Put the flour in a small bowl and slowly whisk in the orange juice until smooth, then set aside.
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6
Heat the remaining oil in a large, flameproof casserole over a high heat.
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7
Add the spiced lamb and cook, stirring frequently, for about 5 minutes, or until browned.
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8
Stir the orange juice mixture into the casserole with the stock.
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9
Season with salt and pepper.
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10
Bring to a boil, stirring often.
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11
Cover and bake for 1 hour.
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12
Remove the casserole from the oven.
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13
Stir in the apricots.
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14
Return to the oven and bake for 20 minutes more, or until the lamb is tender.
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15
Meanwhile, prepare the couscous.
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16
Mix the couscous with salt to taste in a large heatproof bowl and add boiling water to cover by 1in (5cm).
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17
Cover with a folded kitchen towel and let stand for 10 minutes, or until the couscous is tender.
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18
Fluff with a fork and keep warm.
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19
When the lamb is tender, taste and adjust the seasoning.
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20
Sprinkle with mint leaves and serve with the hot couscous.
