Ingredients

• 1 shoulder of lamb (approximately 1kg/2lb 4oz)
• diced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 2 tsp ground turmeric
• 1 tbsp tamarind paste
• 2 tsp dried chillies
• 1 tsp fennel seeds
• 3 garlic cloves
• 1 cinnamon stick
• 3 garlic cloves
• finely grated
• 1 red chilli
• finely chopped
• 1cm/½in piece fresh root ginger
• finely grated
• 2 tbsp sunflower oil
• 2 onions
• thinly sliced
• 2 tsp dried chilli flakes
• 1 tsp fennel seeds
• 3 garlic cloves
• 1cm/½in piece fresh root ginger
• finely grated
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• large handful dried apricots
• roughly chopped
• 2 tbsp apricot chutney
• 100g/3½oz desiccated coconut
• bunch fresh coriander
• roughly chopped
• to serve
• 50g/1¾oz fresh coconut
• grated
• to serve
• 500g/1lb 2oz dried couscous
• 1 small cucumber
• diced
• 1 pomegranate
• seeds only
• bunch fresh basil
• roughly chopped
• bunch flatleaf parsley
• roughly chopped
• bunch fresh coriander
• roughly chopped
• handful dried apricots
• roughly chopped
• 4 spring onions
• roughly chopped

Directions

• To make the lamb
• mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage until completely covered in the marinade. Cover and leave to marinate in the fridge for at least 1 hour.
• To make the curry
• heat the oil in a frying pan over a medium heat. Fry the onions
• chilli
• fennel
• garlic and ginger until soft and then stir in the tomato purée.
• Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about 1 hour.
• Add the dried apricots
• chutney and desiccated coconut and simmer for 10 minutes.
• Meanwhile
• cook the couscous according to the packet instructions and stir in the remaining ingredients
• Sprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous.