600g lamb leg steaks, trimmed of fat, cut into 2cm cubes
2 brown onions, diced
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
freshly ground or cracked black pepper, to taste
350ml salt-reduced chicken stock
400g can diced tomatoes
400g can no-added-salt chickpeas, drained
1 medium sweet potato (400g), peeled and cut into 1½ cm cubes
2 large carrots, peeled and cut into 1½ cm cubes
2/3 cup dried apricots (100g), quartered
1 bunch fresh coriander, stems and leaves chopped
1½ cups couscous
1½ teaspoons ground cumin or ground coriander
grated rind and juice of 1 lemon
1½ cups boiling water
Spray a large non-stick pot with oil and place over medium heat.
Add half the lamb to pan and brown on all sides for 2 minutes, stirring frequently. Remove from the pan, set aside and repeat with remaining lamb.
Cook onion and garlic over medium-high heat for 3 minutes, stirring often. Add spices and cook for 1 minute until fragrant.
Return meat to pan along with stock, tomatoes, chickpeas, sweet potato, carrots, apricots and coriander stems. Season with pepper and stir to combine. Cover and allow to simmer for 20 minutes, until vegetables are tender and lamb is cooked through.
In a medium heatproof bowl combine couscous, extra ground cumin or coriander, lemon juice and rind and boiling water. Cover and set aside for 3 minutes or until ready to serve. Fluff couscous with a fork to separate grains and stir through half the chopped coriander leaves.
Stir remaining coriander into tagine, reserving some for serving.
Divide couscous and tagine between serving plates, and top with coriander.