Lamb stew with couscous

Moroccan spice mix

• 3 tsp ground ginger
• 3 tsp ground coriander
• 3 tsp ground cumin
• 3 tsp paprika
• 1 ½ tsp ground cinnamon
• 1 ½ tsp ground turmeric
• 1 ½ tsp ground white pepper
• ½ tsp chilli powder
• ½ tsp cayenne pepper
• ½ tsp ground nutmeg

Lamb stew

• 750 g boneless lamb shoulder, cut into pieces (2.5 cm)
• ½ red onion, cut into quarters
• 1 stalk fresh coriander, leaves only, plus extra for garnishing
• 1 orange, segemented and segments cut into halves
• 2 brown onions, cut into quarters
• 2 garlic cloves
• 20 g olive oil
• 800 g canned crushed tomatoes
• 1 tsp Meat stock paste (see Tips)
• 100 g water
• 1 stalk fresh flat-leaf parsley, leaves only
• 230 g couscous
• 150 g dried apricots, cut into pieces (1 cm)
• 1 tsp salt
• 2 pinches ground black pepper
• 2 tbsp flaked almonds
• Greek-style natural yoghurt, to serve