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1
Preheat the oven to 190C/375F/gas Pound up your cumin, coriander and fennel seeds with the dried chillies, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil.
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2
Smear half of this marinade over your lamb before you plait it.
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3
Rub and massage it in, then put the meat to one side while you mix the rest of the marinade in a bowl with the sweet potatoes, onions and garlic.
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4
Brown your 4 marinaded pieces of meat on both sides in a pan with a little olive oil.
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5
Add the sweet potato mixture to the pan and remove the lamb to the empty bowl while you fry your veg for about 4 minutes until the onions are slightly soft.
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6
Add your tomatoes, give the pan a shake and place the meat on top.
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7
Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven (I suggest you do this with the lid off to give it a little colour) for 1 hour 15 minutes.
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8
Now pour the boiling water over the couscous and allow it to be absorbed.
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9
Then fork the couscous through, season with salt, pepper, a lug of olive oil and a swig of wine vinegar, cover with tinfoil and place in the oven for 5 minutes to steam.
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10
Roughly chop the fresh coriander and stir it through the stew just before serving.
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11
Divide between 4 plates with the couscous and spoon over a good dollop of natural yogurt.
